Roasted Tomato Soup

After such a wonderful five days at Shaker Village – or should I say ‘The Shire’ – with a group of hobbits, elves, dwarfs, wizards, rangers and other such Lord of the Rings’ folk, I’ve developed quite the cold and cough from the nighttime activities.  Soup just sounds so very good!  Surprisingly enough we have quite the amount of tomatoes on the vine!  I picked at least ten pounds!  Roasted with a little olive oil and balsamic vinegar, then made into a soup would be heavenly!  Now my only thought is – can I wait for Ritchey to get home before I dig in?  We’ll have to see!

Roasted Tomato Soup

  • 5 large tomatoes, peeled, cored and cut into chunks
  • salt
  • pepper
  • balsamic vinegar
  • thyme leaves
  • 1 red onion, chopped
  • 4 cloves garlic, chopped
  • 1 – 14 ounce can beef broth
  • rosemary branch

Preheat oven to 400 degrees.  Place tomato chunks on a baking sheet.  Sprinkle with salt and pepper.  Drizzle a little olive oil and balsamic vinegar on the tomatoes, and a small handful of thyme leaves.  Mix well.  Bake for about 30-35 minutes.  In a large pan over medium high heat, in a little olive oil, cook the onion for about five minutes, then add the garlic and cook for a couple of minutes more.  Add the beef broth, rosemary and roasted tomatoes.  Let simmer on low heat for 15 to 20 minutes.  Remove rosemary stem before serving.  Serve with crusty bread or croutons.  Enjoy!


5 responses to “Roasted Tomato Soup

  1. I’m going to try it! The only ingredient I don’t see is wine! For the less educated amongst us (And I’m one) you could try this

  2. You must have been reading my mind! I’ve been thinking about making a roasted tomato soup and Voila! You share your recipe. Thank you and I apologize for anything else you may have “read”. 🙂

  3. Indescribably good looking! Well, I guess that’s a description of sorts.

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