Roasted Tomato and Carrot Soup

This is a delicious soup to make as Fall descends on all of us. The roasted tomatoes bring a deeper flavor to the soup and it pairs perfectly with a grilled cheese sandwich.

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Step 1

To peel the tomatoes, heat a sauce pan full of water and bring to a boil. Place tomatoes in for a minute. Remove and let cool. The skins will peel off easily after that

Step 2

Place sliced tomatoes on a baking sheet. Cover with most of the olive oil (reserving 2 TBSP or so), and the salt and pepper. If you'd like a little more flavor, I sometimes add a fresh sprig or two of oregano or thyme atop the tomatoes. Place in a 400 degree oven for 30 minutes to roast.

Step 3

Halfway through the roasting, melt the butter and remaining olive oil in a heavy-bottomed pot over medium-low heat. Add onion, celery, carrots, and garlic and cook until the vegetables begin to get soft (15 minutes or so). When the tomatoes are done, add those to the pot (removing the sprigs of herbs), along with the stock. Simmer on low until the vegetables are all tender (another 15 minutes or so).

Step 4

Puree the soup with an immersion blender

Step 5

if not adding heavy cream we added the dried oregano, onion powder and garlic powder to add some flavor.

Step 6

Add the chopped basil and heavy cream