Week 39: Roasted Tomato Soup

Ingredients:

• 3 lb tomatoes (I filled a produce bag)
• 3 zucchini
• 1 onion
• 2-3 cloves garlic
• 2 Tbsp cooking oil
• salt and pepper, to taste
• 1 bunch Italian basil

Steps:

1. Cut vegetables into similar sized chunks. I quartered the tomatoes and onion and cut the zucchini lengthwise, then roughly chopped it. The garlic just needs to be peeled.



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2. Add all chopped vegetables (except basil) into a large bowl. Add oil, salt and pepper and mix to coat the vegetables. Pour out onto a large baking sheet.

3. Bake at 350 degrees F for about an hour, until the vegetables are turning brown and are looking soft. Allow them to cool for a few minutes.

4. Add all vegetables to a blender, adding in the basil and enough water or broth to enable the blender to run properly. Pulse until it is the proper consistency. If you prefer chunky vegetables instead of a smooth soup, just reserve a few to blend slightly at the end or chop them to the desired size.


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5. Add blended soup to a large pot and simmer for at least 15-20 minutes. Add water and additional spices as desired.

6. Serve with a garnish of basil or a sprinkling of cheese. Or, of course, a grilled cheese sandwich for dunking.