Roasted Tomato Carrot Soup

Tomato Carrot Soup

We enjoy soups year 'round and this one is a summer staple
when the carrots and tomatoes are plentiful.

Fill a large roasting pan with halved fresh tomatoes, the equivalent of 1 1/2 dozen medium tomatoes.  Do not peel or seed, but do remove the stems and any blemishes.  Add a medium bunch of carrots, scrubbed well.  Slice one whole garlic bulb in half and toss in the pan.  Add one quartered onion, (I didn't have an onion so I used pencil leeks in this batch).  In between the tomatoes, poke in fresh herbs such as basil, oregano, rosemary, about 1/2 to 1 cup fresh herbs total.  If you don't have fresh, use a teaspoon of dried herbs.  Pour 1/4 to 1/2 cup olive oil over the tomatoes, sprinkle well with salt and pepper and 1 teaspoon red pepper flakes.  Cover pan loosely with foil and roast in hot oven, 400 F. for 1 1/2 hours.  Let cool.  In batches whirl in food processor.  Put the pureed mixture into a chinois strainer and strain, discard the skins and seeds.  You will have approximately 8 cups.  Taste for seasoning, add salt and pepper if necessary.  Thin with hot cream, hot milk or broth if necessary.  Adding the dairy hot will prevent it from curdling in the acid of the tomato.  Add 1/2 cup sherry if you like.  Add 2 cups cooked wild rice and serve hot with grated parmesan cheese, slivered fresh basil or a dollop of pesto if you have it.  Best summer soup!

It looks like this before roasting.  I have a mix of white, orange and purple carrots this year.

And looks like this when it's done.
This is my grandmother's chinois strainer from the 30s.
I couldn't cook without it, I swear.
You can find one here.  Make sure you get one with the standing base. 

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