This year our small garden has produced some very tasty tomatoes, zucchini, and tons of hot delicious peppers.  My husband planted many kinds of peppers but they all ended up hot. He enjoyed the experiment and plans to save the seeds from his crazy hot peppers to replant next year.

I love homegrown tomatoes and especially love making homemade roasted tomato soup.  I have used roma and grape tomatoes before and they work fine.  The secret is to roast all the veggies first.  This deepens the flavor and is so delicious.  I hope you give this a try.  Serve this with grilled cheese sandwiches and your family will be thrilled.

Homemade Roasted Tomato Soup

• 3 lbs of tomatoes – cleaned – wash and cut out center and stems and any spots – quartered
• 2 carrots – peeled and chopped up
• 1 onion – peeled and quartered
• 4 peppers – seeded and sliced
• 2 cloves of garlic – peeled
• Olive oil
• Salt and Pepper
• Sugar – 1 T. or to taste
• Heavy cream- to taste, I use about ½ cup

Preheat oven to 400 degrees.

Put all the cleaned, quartered tomatoes, carrots, peppers, onions, and garlic on a large sheet pan. Toss with olive oil, salt and pepper.  Roast in oven for about 45 minutes until starting to char.  Feel  free to toss around carefully half way through.

Remove from oven and put in your dutch oven on the stovetop over low heat.  Puree with an immersion blender until as smooth as you prefer.  I add about 1 tablespoon of sugar at this point and check the salt and pepper.  Add if needed.  Now stir in the cream and heat through.  Enjoy!