The warm summer days are nothing more than a distant memory now. But that’s ok because I’m a huge fan of fall for two reasons. I get to wear sweaters and roast vegetables. Sometimes I even wear a sweater while I’m roasting vegetables.
This recipe is a little heartier than a traditional tomato soup with the carrots and celery giving it more depth of flavor. I could have opened a can of condensed soup from a super famous brand when I wanted a quick meal. But this soup was so easy. Most of the cooking is done through the roasting process and then there’s just a simple simmer after the ingredients are blended to help the flavors meld together.
Plus, any excuse to use my immersion blender means the recipe has got to be good.
- 2 – 2 ½ lbs. fresh plum or beefsteak tomatoes, large chopped
- 2 medium peeled carrots, small chopped
- 1 medium red onion, medium chopped
- 2 stalks celery, medium chopped
- 15 fresh basil leaves
- 2 Tbl. tomato paste
- 2 cups water
- 1 cup half-and-half
- 1/3 cup parmesan cheese, grated
- olive oil
- salt and pepper
- Preheat oven to 400 degrees. Line a large sheet pan with foil to help with the clean-up later. Evenly distribute the tomatoes, carrots, red onion and celery on the sheet pan. Drizzle with olive oil, and season with salt and pepper. Roast the vegetables at 400 degrees for 20 – 25 minutes or until tender.
- Carefully pour the roasted vegetables into a large stock pot with the tomato paste, basil leaves and water. Pulse the mixture with an immersion blender until smooth. Continue to pulse the blender as you pour the half-and-half and parmesan cheese into the soup. Season the soup with salt and pepper. Simmer over low heat for 5-8 minutes to allow the flavors to meld together before serving.