Roasted Tomato - Vegetable Soup

Sometimes I get an idea for a recipe and it meets or exceeds my expectations. This was one o.f those times ☺️ It's not an exact recipe though, more just a photo illustration.

I had to slow-roast everything since I could not figure out how to get the oven temperature higher or lower than 350° on this fancy oven where I'm currently staying, here in Arizona.

I lost track of the time it took to get everything roasted properly, but as usually the carrots are the last to soften, so they were my guide. At that temperature, I'd guess the process took around an hour and a half, give or take a bit.

First scrub everything, then cut it all into big or medium chunks. Toss it all together in a big soup pot with a generous amount of good quality -single source- EVOO, a bit of garlic salt, lots of black pepper and whatever seasoning or herb blend you choose. 

Pour that onto a big sheet pan and roast until the carrots cooperate. Cool all this slightly, peel the tomatoes if you can, then put everything into a blender jar.

Pulse until rough-chunky or all the way to baby-food-smooth, whatever your preference for this particular soup happens to be today. Mine here isn't chunky but also not smooth, somewhere -just right- in the middle.

Pour this into that same big pot again. Rinse the pan and blender jar and add this water to the pot. Heat it to a simmer, taste and make any corrections in texture, viscosity and seasonings. More of everything? More water? Chicken soup base? Want it dairy free -?- then serve it now. 

If you want it a bit softer, and appreciate dairy, add heavy cream or a big spoonful of sour cream, just a little at a time until you get it right. Stir gently to combine everything and heat it back to a simmer before serving.

I had this with a piece of Cloud Bread and a fresh green side salad. . .Mmmm. Remember. . .it's always soup season. . .Even here in Arizona with the outside temperature at 91° . . 🥰 . . Lin