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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This recipe was inspired by a friend who served a delicious tomato, potato, and carrot soup one rainy summer day on Martha's Vineyard. The soup was even better when the vegetables are roasted. Serve it with a hearty white Tuscan bread and salad. Ingredients:
2 1/2 cups coarsely chopped onion |
1 cup chopped carrot |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
5 plum tomatoes, halved (about 1 pound) |
3 garlic cloves, sliced |
4 cups vegetable broth (1 box) |
1 cup cubed peeled baking potato |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 (28-ounce) can whole tomatoes, undrained and chopped |
Directions:
1. Preheat oven to 425°.
2. Combine first 7 ingredients in a jelly-roll pan; toss to coat. Bake at 425° for 30 minutes or until vegetables are tender.
3. Combine broth and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender.
4. Add the roasted vegetables to potato mixture. Place half of vegetable mixture in a blender, and process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining vegetable mixture. Return to pan; cook 5 minutes or until thoroughly heated.
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