Roasted Tomato Soup

It was one of those things that I get in my head, and I can't think about anything else until I get it made...Roasted Tomato Soup. With the end of the Farmer's Market season coming quickly I knew I had to get those tomatoes while the gettin was good and the weather this weekend has definitely had a bit of a chill so it really was the perfect Saturday night supper. I made the soup, along with Cumin Turkey Burgers with some caramelized onions and chipotle mayo. It wasn't overly filling and when it was done I didn't feel like I had stuffed myself, but full enough to "rest my eyes" a little on the couch afterward....ah, I love fall!

Roasted Tomato Soup

2 1/2 pounds tomatoes, quartered

4 garlic cloves, whole

2 red peppers, seeded and cut into 1" pieces

1 large onion, diced

1 tablespoon balsamic vinegar

1 tablespoon adobo sauce

1 chipotle pepper in adobo sauce

olive oil

salt

pepper

1 teaspoon paprika

1 1/2 tablespoons tomato paste

3 cups vegetable broth

1/2 cup cream

4-5 basil leaves, chopped

chives for garnish

Combine tomatoes, garlic cloves and red peppers on baking sheet. Drizzle liberally with olive oil and balsamic vinegar. Season generously with salt and pepper. Roast in a 400 degree oven for 35-40 minutes. Meanwhile, saute diced onion in 2 teaspoons olive oil in soup pot. When all vegetables are done, transfer (in batches if necessary) to food processor bowl and puree to desired consistency. (I like a little texture to the soup). Return the pureed vegetables to the soup pot and add the adobo sauce, chipotle pepper, vegetable broth, paprika and tomato paste. Let simmer for 15-20 minutes. Add cream and basil leaves and warm for about 5 minutes more. Taste for salt and pepper and adjust as needed. Garnish with chives.