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Roasted Tomato Soup
 This hearty dish is a hit with everyone! It can be a soup, a
sauce, or even a zesty dip.
Makes 8 servings
Ingredients:
1 tablespoon extra virgin olive oil
3 pounds large ripe tomatoes, cut in half crosswise
6 medium bell peppers, cut in half crosswise, ribs and seeds removed
2 medium Vidalia onions, cut in half crosswise and peeled
2 celery stalks (no leaves), chopped
4 cloves of garlic, peeled and finely chopped
1/2 teaspoon salt-free seasoning (or to taste)
1 teaspoon cayenne pepper (or to taste)
1 quart homemade chicken broth or store bought low-sodium broth
2 tablespoons sun dried tomato paste
1 tablespoon tomato paste
4 teaspoons each chopped fresh basil, chives and oregano (if substituting
dried herbs, use 1 teaspoon each)
Preparation:
In a bowl, toss together tomatoes, peppers, onions,
celery, and garlic. Add pepper and salt-free seasoning to taste. Place on a baking sheet.
Preheat oven to 400 degrees F. Roast until they start caramelizing and become soft,
about 25 minutes. Cool, then discard the peels and seeds.
Place the mixture in a food processor or blender with some of the chicken
broth and pulse the purée to desired thickness. In a soup pot, combine the
purée with the remaining chicken broth, sun dried tomato paste, tomato paste
and cayenne pepper. Add half of the fresh herbs (if using dried herbs, add
them all at this stage) and cook, stirring often, until just simmering.
Season to taste with salt and pepper.
Ladle the soup into bowls, sprinkling each serving with the rest of the
fresh herbs. Garnish with fresh or thawed frozen corn niblets, some fresh
basil, cornbread crumble, thinly sliced artichokes or whatever garnish you
like.
Recipe created by Art Smith
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