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tomato soup

We were giving a cookie decorating party this weekend (more on that tomorrow) and I said I would make soup.  It was suggested that I make tomato soup which I can say that I do not particularly care for.  But Russell's eyes lit up when I told him that it had been a suggestion.  It was what his mother gave him when he was sick.  So, I tried.

Here is the funny thing, I have never tasted tomato soup I like so I was just really going by what I thought should be in it.  I had someone eat this soup who does not like tomato soup and another friend tell me it was the best tomato soup he has ever had.  Try it.

Tomato soup

3 to 4 tablespoons olive oil

1 to 2 pounds roma tomatoes, sliced

1 medium onion, sliced

4 cloves garlic

1/2 cup fresh basil leaves, very loosely packed (we had a fresh handful from the garden)

1/8 teaspoon oregano

1 teaspoon salt or to taste

1/2 teaspoon black pepper or to taste

2 to 4 cups of vegetable broth, preferably homemade

Preheat oven to 400 degrees Fahrenheit.

Put the olive oil in a large ovenproof pan and put in the tomatoes.


Add the onions, garlic clove, and basil.  Sprinkle with the oregano.  Place in the oven and roast about 40 minutes.

It should look like this.  Put a pot on the stove and put the roasted vegetables in.  Pour in about 1 cup of vegetable broth and use an immersion blender to blend.  Or you can use a regular blender.  I needed to use about two to three cup of broth to get the consistency of soup I wished.  You can make it thick or thin.  Add salt and pepper to taste.

I served this with homemade rolls.  

This was an experiment and there was barely a serving left over when the pot was scraped!  There were even a few roasted potato and sweet potato chunks blended in left over from breakfast.  This could just be called roasted vegetable soup.  Too bad my eggplant is dying or I would try a roasted eggplant soup.

More experimentations for next summer! 

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