Ingredients:
5 Roma tomatos
3 large garlic cloves
1 jar of roasted peppers (or can roast them yourself....I had a jar on hand and used it)
2 celery stocks
2 carrots
1 medium onion
1 can tomato sauce (29 oz)
1 can chicken broth (14.5 oz)
2 can crushed tomatos (14.5 oz)
1 can tomato paste (4 oz)
fresh basil (I used about 8 leaves)
1/4 tsp salt, pepper, thyme, ginger, oregano, white pepper, paprika and mustard (dry).
1 tsp brown sugar
Garnish:
sour cream or cream fraiche
Parmesan cheese
Sammies:
Good bread
Mozzerlla cheese...whatever kind you want to use.
Directions:
Line a cookie sheet with parchment paper. Wash and slice the Roma's and the garlic throw them in a ziplock bag add olive oil and a little s & p. Shake. Place on cookie sheet. Roast at 250 for about 2 hours. Shut stove off and leave in warm oven until ready to use.
Cut all veggies and place in food processor (don't worry if you don't have any of this stuff....just chop fine and blend at the end or leave chunky if you like it that way). Place veggies in a hot soup pot w/ olive oil and 1/4 pat of butter. Omit butter if you want.
While this is all cooking and getting nice and translucent. Take out the cookie sheet of Romas & garlic slide them into the food processor add roasted peppers and about a 1/4 tsp paprika pluse until blended. Add to veggies.
Then add all your canned goods, and spices including fresh basil. Cook for about 45 min on low until bubbling. Shut off and let simmer.
Make your grilled mozzerlla cheese sammies....bread, cheese and grill. Laddle your soup in bowl and garnish. Yum...that's what for dinner tonight folks!
