Freezer Roasted Tomato Soup
Since I had so many tomatoes this summer, I had to bag some of our harvest and freeze them. My father-in-law recommend I do this for making salsa. He uses sandwich bags and freezes the chiles with the tomatoes in the quantity he wants for his next salsa. Smart man! Instead of salsa, I made this warm, hearty tomato soup.
- 3½ lbs Frozen Tomatoes Can use fresh or canned
- 2 Red Bell Peppers
- 3 Carrots
- 4 Celery
- 1 Onion White or yellow
- 3 cloves Garlic
- 2 Tbls Olive Oil
- 1 qt Chicken Stock
- 4 oz. Marscapone
Preheat oven at 425°
Small chop onion and celery. Set aside.
Mince garlic. Set aside.
Chop carrots, bell peppers and add them to a bowl with the frozen tomatoes. Toss them with a drizzle of olive oil, salt and pepper. Then place them on a sheet pan lined with parchment paper and place them in the oven for about an hour.
Once veggies are roasted, sauté onions and celery with a Tbls of olive oil. Once soften and onions are translucent, add garlic.
After a minute add roasted veggies. Also add any tomato juices from the sheet pan. Cook on medium heat for about 10 minutes then add chicken broth and season with salt and pepper. Cook on medium for another 20 minutes until carrots are soft. Then remove from heat.
Add about half of the soup in your blender. Place blended mixture in another container, then blend the second half of the soup. Combine both batches back into your soup pot and mix in the marscapone until well incorporated.