Another recipe that came to be as I put a little of this and a little of that in the pot. I know its getting warmer and who wants soup then, but just save it for one of those rainy day. This is a large recipe, makes about 8 quarts or more, but it freezes great and is wonderful for a quick lunch or dinner. Kids love it!
Preheat oven to 400 degrees.
You will need:
2 extra large carrots, chopped in 1 inch chunks
1 large onion, cut in big chunks
3-4 celery stalks, cut in large pieces
4-5 garlic cloves, cut in half
Combine these ingredients on a large baking sheet, drizzle with olive oil, sprinkle with a few pinches of salt and pepper, turn vegetables to coat and roast at 400 degrees for about 30 minutes. Vegetables should be crisp/tender.
While vegetables are roasting, in a large 8 quart stock pot over medium heat combine the following:
3 28oz cans of crushed tomato
6 15oz cans chicken broth
1/4 cup sugar
1 cup white wine
2 t of basil
2 t oregano
1/2-1t salt (depending on taste)
good dose of ground black pepper
When vegetables are finished roasting add them to your tomato soup mixture and simmer for about 30-45 minutes, or until vegetables are soft. Easiest way to puree soup is using a rod blender, but if you don't have one you can use a blender or food processor and puree in batches.
Add in 1 can of diced tomato's (optional, but I use them for some texture) and turn off heat.
Last step:
Add 2 cups of half and half, stir to combine. Serve garnished with fresh basil or croutons.
