Depending on how fast of a chopper you are - prep time is 20 minutes
This photograph of soup is a bit chunky - you are the maestro to how chunky you want your soup.
Below are three ways to prepare your soup once it is roasted. You choose how creamy you want it and which method to use.
For my daughter - who prefers very smooth, non-chunky soup, we use a food mill, then add some vegetable broth to bring the thick roasted mixture to the soup consistency she prefers.
Of course you vegans and lacto-intolerant folks out there - ditch the milk!
30 minutes roasting time
6 to 8 - 1 cup servings
5 pounds Roma tomatoes
2 (28-ounce) cans whole plum tomatoes (recommended: San Marzano)
Generous handful basil leaves; broken apart
1 jalapeno seeded & chopped
2 red onions; remove skin & quarter
2 – 3 heads garlic, remove skin & cut in 1/2
Half bunch parsley; slightly chopped
Half bunch thyme; remove stems
1 - 2 peeled diced carrots
1/2 cup diced celery
Extra-virgin olive oil
1/2 cup milk or heavy cream
Vegetable broth to add at end to create the consistency you prefer.
If dairy is okay for you - add 1/2 cup milk or heavy cream at the end - or not!
- Preheat oven to 400 F
Rub a big roasting pan with a thin application of olive oil to coat.
Add all ingredients to the prepared pan, drizzle with olive oil and roast in a preheated 400 degree F oven.
Stir occasionally until everything is caramelized and black around the edges.
Should take approximately 30 minutes to roast thoroughly.
Season with salt and pepper.
When vegetables are very soft and finished roasting you can use any of the following methods to finish the preparation:
1) Run vegetables through a food mill
2) Add roasted mixture to a Dutch oven and use an immersion blender to mix until thick soup consistency
3) Use heavy-duty blender
4) Use food processor
Use caution as the soup is very hot.
Once soup is blended to a nice, thick, soup consistency, pour mixture into a soup pot, and add ½ milk or cream (if using), blend well and heat soup to serving temperature and serve.
Originally I got this recipe off the Food Network - and added my own touches to make it a Rizzo Family Classic!