Roasted Tomato Soup

Lots of fresh tomatoes, halved or quartered
2 large carrots, sliced lengthwise then into large chunks
3 stalks celery, cut into chunks
1 large sweet onion, quartered
4-5 whole garlic cloves, peeled
1/2 cup fresh basil leaves
Olive oil
2-3 cups chicken stock
Salt & Pepper
1/8-1/4 teaspoon crushed red pepper

Preheat oven to 400 degrees.

Place all vegetables, garlic, and basil in a large bowl and toss with olive oil, salt, and pepper. Separate the vegetables onto 2 jelly roll pans lined with parchment paper. Roast for 45 minutes. Remove all vegetables and allow to cool.

Once cooled, process the tomatoes in two batches through a food mill into a large bowl until only the skins, seeds, and stems remain in the food mill. Be sure to scrape the bottom of the food mill into your bowl to get the rich pulp that will cling there. Discard the skins, seeds, and stems that remain.

Put the other vegetables in a food processor or blender along with 1 cup of chicken stock and process until pureed. Strain the vegetable pulp through a mesh strainer, pushing it through with a rubber spatula and keeping only the juice and pulp that will pass through the strainer. Discard the remaining pulp.

Place the soup in a stock pot or large sauce pan and add chicken stock until the soup is the consistency you want. Season to taste with salt and pepper. Add the crushed red pepper and simmer for 30 minutes.

Fresh tomato soup has a lovely texture and sweetness that you will never find in a can!

Serves: 5-6