It’s getting to be summer when tomatoes are at their best. Â This delicious soup is a great way to use some of your bounty. Â We added rice and peas but you can really add any kind of vegetable you like – zucchini, asparagus, or green beans. Â Roasting tomatoes deepens their flavor and creates a special base for soups and sauces. Â I hope you’ll enjoy this fresh soup as much as we did. Â For a complete meal, serve it with salad and French bread.
Roasted Tomato Soup with Peas and Rice
Ingredients
- Roasted Tomatoes
- 2 pounds tomatoes
- 1 large onion
- 6 cloves of garlic, peeled
- Olive Oil
- salt & pepper, to taste
- Italian Herb Mix
- Add ins
- ½ cup cooked rice
- 1 cup frozen peas, thawed
- Garnish
- Sour Cream
- Pesto
Instructions
- Roasted Tomatoes
- Pre-heat oven to 425 degrees.
- Line a rimmed baking sheet with foil.
- Slice tomatoes into ½-thick slices and lay on baking sheet in a single layer.
- Cut onion into 8 wedges and scatter among tomatoes.
- Scatter garlic cloves among tomatoes and onions.
- Drizzle all the vegetables with Olive Oil.
- Sprinkle with Italian Herb Mix, Salt, and Pepper.
- Roast in the oven for 45 minutes – your kitchen will smell enticing!
- Run everything through a food mill fitted with a medium plate (if you don't have a food mill, you can use a mesh strainer).
- Transfer mixture to a medium saucepan and heat through.
- Stir in rice and peas.
- Garnish with a dollop of sour cream and pesto.
Roasted tomato soup is my favorite, this looks so flavorful!
The best of tomatoes won’t be here yet for a while, but I’ll look forward to them. Raw, roasted, souped, stewed, sauced, any ol’ which way, I’m a tomato lover!
Roasted tomato soup – talk about comforting!! Once the fresh tomatoes are in, I will be making this!
Love your buddies on the Ventura pier, and the note in a bottle? So sweet!