Ingredients

The following ingredients have 6 Servings
  • 2 pounds vine ripened tomatoes, cut in half
  • 1 pound Roma tomatoes, cut in half
  • 1 medium sweet yellow onion, cut into chunks
  • 3 large carrots, cut into quarters or thick slices
  • 6 cloves fresh garlic, with skins on
  • 4 Tablespoons olive oil
  • sea salt and black pepper
  • 2 Tablespoons chopped, fresh rosemary
  • 4* cups vegetable stock
  • 2 Tablespoons double concentrated tomato paste
  • pinch cayenne pepper (1/16th of teaspoon)
  • fresh rosemary sprigs to garnish, if desired

Instruction

  • Preheat oven to 425 degrees. Place the cut tomatoes, garlic cloves {with skins on}, carrots, and onions on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  • Place in the oven and bake for 45 minutes to 1 hour. The skins should be slightly charred on the outside and tender on the inside. Remove from the oven and allow to cool for 5 minutes.
  • Place the tomatoes, carrots, and carrots into a blender, including all of the juices in the pan. Add the rosemary and peeled garlic cloves, and puree until smooth.
  • Pour the mixture into a large Dutch oven or soup pot and heat over medium heat. Add the vegetable broth*, tomato paste, and cayenne, stir to combine.
  • Heat the soup until heated through. Add additional salt and pepper if needed, and serve with a sprig of fresh rosemary or shaved Parmesan.