Roasted Spicy Tomato—Vegetable Soup

Scrub and rough cut the vegetables for roasting.

4 Roma tomatoes
3 mini bell peppers
3 red or Yukon Gold potatoes
6 big peeled garlic cloves
1 med.—lg. purple onion
4 carrots

Put this group of vegetables in a big bowl, drizzle with EVOO to coat everything then pour onto parchment paper lined baking sheets with edges. Roast at 375° until nicely browned.

After roasting, if possible, peel the skin off the tomatoes and peppers and throw that away. Transfer the roasted vegetables to the pot with the celery. 

3 ribs of celery

You'll want to keep the celery, and the other greens more fresh, so  those don't get roasted. Put the chopped-sliced celery in EVOO, in a 6 quart soup pot. and sauté a few minutes before adding the roasted vegetables. To this you'll add about 52oz. canned tomatoes:

1 can Rotel tomatoes
1 14.5oz. can diced tomatoes
1 28oz. can diced tomatoes (not shown)

Rinse the cans, adding about 28oz. of that water, then stir in the seasonings and coconut milk:

2T± vegetable Better Than Bouillon
1T± Lowry's Garlic Salt
1t± powdered rosemary
1t± powdered oregano
2t coconut sugar (or brown sugar)
1 13.6oz. can coconut milk

Simmer this on low heat about 15 minutes. Blend with an immersion blender, then check the flavors. Blend in the following greens:

1/2 bunch of Italian parsley
celery tops
some fresh basil

Serve this with a dusting of fresh grated strong flavored cheese, and oyster crackers.

This will feed lots of hungry people. . .Lin