Roasted Tomato Soup

Source: Not Another Cooking Show

Ingredients

• 8-9 roma tomatoes
• 1 fennel
• 1 head of garlic
• 1 carrot
• 2 celery
• 1 large onion
• 1 t ground thyme
• 1 twig of fresh basil
• 1 bay leaf
• 2 c v8
• 3 c veg stock
• 3 T paprika
• 1 chipotle in adobo
• 2 T sugar
• 3 T olive oil
• 1 T lemon juice
• salt

Method

• Preheat the oven to 450 F degrees.

• Roughly chop up the tomatoes, the fennel, the garlic, the carrot, the celery and onion. Toss in olive oil and salt and roast for 45 - 60 minutes or until lightly browned and beginning to char.

• Get a dutch oven on the stove and then transfer the contents of the sheet tray to the dutch oven. Turn the heat on to medium high and then add the V8 juice, the stock, the paprika, the chipotle and the bay life and thyme. Stir together, bring to a simmer and then simmer on low for about 30 minutes. After 30 minutes, let it cool, remove the bay leaf and then puree until smooth, in batches if needed. You really want to let the soup puree until completely smooth. If its still a little too textured, add a little more stock until it becomes smooth and creamy. Add the sugar and the lemon juice and then adjust the seasoning. Then pour back into the pot, add a bunch of basil and let it steep in the soup. Use immediately or store for later use. Lasts 3-5 days in the fridge, and 4-6 months in the freezer.

Notes 2023/03/23

Adaptations from original:

• Used Chipotle in Adobo instead of the Sriracha.
• Reduced the paprika from 1/2 c to 3 T.
• Used 1 t powdered thyme instead of fresh thyme.
• Used 4 c beef stock and another 1 c of vegetable stock

Too spicey for Carol, next time omit the chipotle and reduce Paprika to 1 T.