Roasted Veggie & Tomato Soup

Roasted Veggie & Tomato Soup

14-15 Roma Tomatoes cut into 1/8 chunks

2 Celery Stalks, rough chopped

3 Large Carrots, rough chopped

1/2 Onion, rough chopped

1/2 Green Bell Pepper, rough chopped

1/2 Red or Orange Bell Pepper, rough chopped

6 Garlic Cloves

1 tsp dried each: Rosemary, Basil, Thyme, Oregano, Parsley, Sage & Pepper

Drizzle of fat/oil.

4 cups Chicken Stock

Directions:

Toss Veggies with Seasonings and Oil. You can really use anything you like. It turns out yum anyway you make it.

Roast at 350 for 30-40 minutes.

Hand Blender, Blender or Food process after roasting. At this point I put it through a food mill. But you can eat all the chunks. We have gone both ways.

After milling the veggies, add 4 cups chicken stock and cook down until reduced by half. 

At this point we add bacon, sometimes. And cook til warmed through.

It is good with or without 'cream', it is good with or without cheese... but mine love some shredded Parmesan.

I portioned out some for freezing, some for lunches, etc. Easy warm up.

I forgot the Onion in this one, still good.