Recipe(tried): Roasted Tomato Soup - manyhats, that pasta sauce looks fabulous! Jann, here is another for you!

This is a re-post from me, a couple of years ago. I still feel the same way about it, I just love those roasted veggies!

Just the other week, I loaded up the BBQ with all different colours of peppers, cooked them about 10 minutes (30 minutes altogther-ish) each side, until blackened in spots, placed them in a bowl covered with plastic wrap, and let them cool.

Then I skinned and seeded and chopped them, and flat-packed them in Ziploc bags. When I need some, I just bend it off, using the corner of the kitchen counter. I have four bags full stored in the freezer for the winter! I add them to pasta sauces and stews...they give such a different, intense flavour you will wonder how you ever did without them!

For the tomatoes, I roast them up as per the recipe below, let them cool and freeze them in the amount required to make the soup below.

Yes I have a big freezer! Cheers!

Carolyn!

ROASTED TOMATO SOUP
(this was so good I will never have it any other way!)

8 or 10 plum tomatoes, or this amount roughly using whatever type of tomatoes you have, stems trimmed, halved (small ones you can leave whole)
1 onion cut into chunks
4 or 5 garlic cloves
olive oil
about a quart of turkey stock (you can use chicken, or whatever..I had turkey stock homemade on hand)

Put a light coat of olive oil on a baking sheet (I actually used the bottom part of my broiler pan). Toss in all the veggies, drizzle with oil, and give a good stir. Broil them for 20 minutes (I did not preheat the broiler), stirring a couple times while in process.

Chuck the whole veggie mess into your soup pot with the stock. Season to taste (I used a few shakes of Worchester hire sauce, a sprinkle of sea salt, and some freshly ground pepper). Bring to a boil, and then down to a simmer.

After a few minutes of simmering, it is done. Blend it all together (toss it into the blender, or use an immersion blender). Sublime!