Cream of Roasted Vegetable Soup

“There is a great produce market in Dixon called Pedrick’s Produce. One winter I bought a several pounds of Roma tomatoes, probably because they were cheap when bought in bulk. I can’t remember why I initially needed tomatoes, but it came time to use them or loose them. I took the odds and ends from the refrigerator, roasted the vegetables and made this soup. Feel free to mix and match whatever veggies you have on hand. It would also make a decent pasta sauce. Great during on a cold night or rainy afternoon.” – April Ferre

Cream of Roasted Vegetable Soup

Course: Soup


  • 2 Pounds Roma Tomatoes
  • 1 Medium Onion
  • 2 Large Carrots
  • 1 Stalk Celery
  • 4 Cloves Garlic
  • Olive Oil
  • 1 1/2 Cups Half & Half
  • 3 Tablespoons Butter
  • 2 Teaspoons Sugar
  • 3/4 Teaspoon Paprika
  • 1/2 Teaspoon Salt
  • 1/3 Cup Chardonnay or Other White Wine


  • Quarter vegetables and peel garlic cloves. Place on a foil-lined cooking sheet and spray with olive oil. Roast for 30 to 40 minutes at 375 degrees.
  • Put vegetables into a large saucepan and puree with hand-held blender. Add remaining ingredients and continue to puree until smooth.
  • Heat through and serve. Garnish with a little extra cream and some chopped green onion.

2009 Original Recipe – April Ferre