Roasted Heirloom Tomato Soup

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Roasted Heirloom Tomato Soup

 

5 pounds mixed heirloom tomatoes, halved

2 bulbs garlic, ends sliced off but still in skin

4 medium leeks, dark green removed, the rest chopped into chunks

3 red or yellow peppers, halved and seeded

6 tablespoons olive oil

6 cups water

1 cup red or white wine

2 cups tomato juice

3 tablespoons sun-dried tomatoes, pureed

1 tablespoon paprika

1 cup basil leaves

4 cups milk (soy milk for vegan)

salt and pepper to taste

 

Preheat oven to 450 degrees. In a large bowl toss tomatoes, garlic, leeks,

peppers, 3 tablespoon olive oil and salt to taste. Spread on a large baking

sheet and roast for 45 minutes, or less, until vegetables are soft and charred.

Let cool. Squeeze garlic out of skin and add with all the rest of the

ingredients (except milk) in a large soup pot. Bring to a boil and then lower

heat, and simmer for 30 minutes.

Add milk, then puree in a blender (hold cover on tightly), food processor, or

immersion blender until completely smooth. Salt and pepper to taste, garnish

with basil.

Makes 12 servings.