Roasted Tomato Potato Soup

So have you been wondering what to do with those fabulous oven-roasted tomatoes? Yes, you can eat them straight off the cookie sheet, before they even cool down. You can sneak into the kitchen in the middle of the night to eat more, but sooner or later, it’s time to actually USE them in recipes. This was my first experiment and it utilized as many different veggies as I had in the house. It was just delish!

Roasted Tomato Potato Summer Vegetable Soup

1. Cook six medium-sized, red-skinned potatoes until fork-tender.

2. Finely chop and saute:

  • 2 medium onions
  • 2 T. minced garlic
  • 3 stalks of celery
  • 4 medium carrots

3. Puree’ 3 c. oven-roasted tomatoes.

4. Puree’ the cooked potatoes along with 1/2 c. cream. Add up to 3 c. water or stock to provide the liquid needed to puree’ the potatoes.

5. Combine all these ingredients in a large stock pot and simmer for about 30 minutes. Salt and pepper to taste.

6. Coarsely chop 1/2 c. fresh basil leaves and stir in right before serving.

Serve with some feta crumbles and garnish with a spring of fresh basil.

This soup played well for leftovers for several days after we had it the first time. EVERYONE loved it!

Barb  

- don’t forget that we’re on FacebookAND Twitter now! “Like” us on Facebook and follow us on Twitter for the very latest in the Kitchen.

3 Comments

Filed under Eating seasonally/CSA, Resourceful cooking, Vegetable dishes, Vegetarian/vegetarian-friendly

3 responses to “Roasted Tomato Potato Soup

  1. You have just made me so HUNGRY! I’m printing this out & making it tomorrow for dinner.

  2. This looks delicious – can’t wait to try it! The minute I read your post, I ran down the street to our neighbor who was selling tomatoes from his garden and bought 3lb. I roasted them that afternoon and they were gone by morning! I made pesto with toasted almonds, basil and olive oil – we ate it with pasta for dinner. And for breakfast the next day, we ate the remaining roasted tomatoes warm with scrambled eggs – yummy! Thanks for the inspiration.

  3. Pingback: Roasted Tomato and Poblano Pepper Soup « My Sister’s Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s