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Author Notes: This recipe was adapted from Amanda Hesser's wonderful Cream of Roasted Tomato soup (originally inspired by Oui, Chef and The Weary Epicurean). I added other vegetables and veggie stock, and pureed it into a smooth, creamy soup using an immersion blender. I think it would work well with any combination of roasted vegetables. Thank you for the inspiration! —NinaM
- 2 large heirloom tomatoes, cored and cut into 6 wedges each
- 4 cloves of garlic with the skins on
- 25 baby carrots or carrot pieces
- 1 large red or green bell pepper, cut into 12 pieces
- 3 1/4" slices of a big shallot
- Olive oil and salt to season
- 2 cups vegetable stock or water
- 1 cup half and half
Herbed Olive Oil
- 1/4 cup olive oil
- 1 sprig sage
- 2 sprigs thyme
- 1 sprig rosemary
- Preheat the oven to 400 degrees and lay parchment paper on a baking sheet. Place the tomatoes flat side down in rows and season lightly with olive oil and salt. Place in the oven and set the timer for 20 minutes.
- Add the olive oil and herbs to a small sauce pot. Heat on low for 10 minutes, then take off the heat to cool. Set aside until the soup is ready.
- After the 20 minute timer, put the seasoned carrots, bell pepper and garlic cloves on a separate, lined baking sheet. Place in oven with tomatoes, and set the timer to 13 minutes.
- After 13 minutes, flip the carrots and bell pepper, and add the shallot to the baking sheet. Set the timer for 13 more minutes.
- Take all the vegetables out of the oven, and put into a pot on the stove, peeling the garlic cloves before adding. Add the stock or water, and simmer for 10 minutes.
- Take the pot off the stove, and let cool for a few minutes. With an immersion or standard blender, blend the soup until smooth and stir in the half and half. Test for salt or seasoning, and add if needed. Serve with a spoonful of herb oil drizzled on top, with a green salad and toasted baguette.