My friend, Patty, gave me the recipe for what she said is "the best soup ever".
I have to say that it's the best tomato soup ever! I had it twice this past week, for Ash Wednesday and Friday, and have enough leftover to freeze for several more bowls.
Cissy made varsity cheerleader at her high school! She also had her banquet, and here she is with my daughter.
I was able to see Avery play in a volleyball tournament on Saturday evening. Her team won all their games. Avery plays libero for her team.
After the games, we took pictures with Julie, my DIL, Tim, my son, Avery and me.
These fun family members took me bowling to celebrate my birthday. I hadn't bowled in many years, but wow did we ever have fun!!! We can't wait to go back.
Yield: maybe about 6
Author: Kitty, but recipe is from Patty who got it from a friend
Roasted Tomato Soup
This soup really is the best roasted tomato soup, and is perfect with a grilled cheese .
3 large cans (totaling 105 oz) whole tomatoes, drained (I used slightly less ounces)
3 cloves garlic, peeled
1 large onion,roughly chopped
1 cup beef broth (or vegetable broth for vegetarian)
5 tablespoons Balsamic vinegar
2 tablespoons soy sauce
2 tablespoons (1/8 cup) brown sugar
1/2 cup beef broth
1 cup half and half (I used 1/2 cup heavy cream and 1/2 cup milk)
salt and pepper to taste
Preheat oven to 500 degrees. Grease a jelly roll pan.
Drain the tomatoes and place them in the pan, along with the garlic and onion.
Blend the sauce, which is the 1 cup beef (or vegetable) broth, the vinegar, soy sauce and the brown sugar, in a small bowl, and then pour this over the tomato mix. Roast for 50 minutes or until browned. This may smoke and look rather charred which is the goal!! Let cool and then puree in batches in a blender until very smooth, or place in a large pot and use an immersion blender.
Warm the soup up and then add the ending ingredients of the 1/2 cup beef (or vegetable) broth, and the half and half. Add salt and pepper to taste.