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Cream of Roasted Vegetable Soup

Course: Soup

Ingredients

  • 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

Instructions

  • 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.