Roasted Tomato Vegetable Soup II

This has been sounding really good to me lately. Finally it seems life has slowed down, for the next few hours at least, so I can cut, drizzle, season and roast! Wash, dry and rough cut the following vegetables onto one or two baking sheets.

2¾# tomatoes

2 big carrot

1 lg. yellow bell pepper

2 lg. stalks celery

1 lg. purple onion

LOTS of peeled garlic cloves

Greek Kalamata Olive EVOO

Lowry's Garlic Salt w/ Parsley

Italian Seasoning

black pepper

Drizzle the olive oil over everything. Season, then roast in a preheated 400° oven for 20-30 minutes. Everything but the tomatoes was done in

When they're browned or charred the way you want, let them cool a bit, then pull the tomato skins off, if they slip off easily. Put all the vegetables in a big stock pot.

1/3c ± dark, aged Balsamic vinegar
2-3T Better Than Bouillon-chicken

Drizzle the vinegar over them and put the pot on medium heat. When the vegetables heat, to just barely simmering, stir, then add enough chicken or vegetable broth-stock, 1-2 quarts or so.

Bring this up to a low-bubbly simmer. Cover and continue to simmer a half hour.

Take off the heat and let cool a bit before blending it with a standard, or immersion blender. Check the seasonings and make any additions or corrections.

If you want to add half and half, heavy cream or sour cream, do this when the soup has cooled to body or room temperature. Whisk it in and heat again.

Serve with a dollop of sour cream, a sprinkle of dill, grated flavorful cheese, some nuts or seeds sprinkled on top - any or all of these. Obviously this would pair great with a grilled cheese sandwich or some crusty garlic bread. 

Chill or freeze for later. . .Lin