Roasted Tomato Soup

It's been chilly here for the last couple of weeks and as I was scrolling through pictures I stumbled across these.

The moment I saw these pictures I was reminded of how amazingly delicious and creamy this soup was!

I haven't made this soup in a couple of months because I usually like to use this recipe as a good way to use up tomatoes from the garden...after reminiscing here for a minute though I may need to add it to this weeks menu...

Mmmmm.

Look at those colors...
I've got a couple of pictures to show you the process, but the actual recipe is further down the page.

First, slice the tomatoes in half, brush with olive oil, then broil.

 You'll broil them for about 15-20 minutes (or until the skins are coming off)

 While you're waiting for the tomatoes to broil, you'll chop and saute veggies.

You'll then add all remaining ingredients and simmer.

 Transfer everything to a blender and puree until smooth.

 Return soup to the pot and add the cream.

 Serve with grilled cheese sandwiches and you've got a filling, warm meal.

*Makes about 5 cups of soup*

 Ingredients

1 Tbsp unsalted butter

1 garlic clove

1 c. carrots, sliced

1/2 white onion, diced

3/4 c. celery, diced

7-8 medium sized tomatoes, roasted (see below), and diced

1 c. water

1/2 c. heavy whipping cream

1 can chicken broth

1 bay leaf

1 Tbsp sugar

1 tsp. garlic salt

1/2 tsp. oregano

1/2 tsp. basil

salt

pepper

To start out, cut tomatoes in half and place cut side down on a baking sheet, brush the top with olive oil and broil in oven for 15-20 minutes. The tomato skins will blacken a little. Once they have finished roasting, remove from the oven and discard the skins. While tomatoes are still roasting though, chop the remaining vegetables. 

In a large saucepan over medium heat add butter, onion, celery, and carrots and saute for about 5 minutes. Add the garlic and cook for another minute.
Move the veggies to the side and add 1 Tbsp butter and 1 Tbsp flour.
Mix together until it thickens.

Add chicken broth, roasted tomatoes (without the skins), water, bay leaf, sugar, oregano, garlic salt, basil, sat, and pepper. Bring to a boil, then reduce heat to a medium simmer for about 10 minutes. 

Remove bay leaf and pour everything into the blender and puree until smooth.
Return soup to the pot and turn stove on to medium-low. Add the heavy cream to the soup and heat through.

Serve with some yummy grilled cheese sandwiches and you have a warm comforting meal!