2 Pounds Roma Tomatoes 1 1/2 Cups Half And Half 1 Medium Onion 3 Tablespoons Butter 2 Large Carrots 2 Teaspoons Sugar 1 Stalk Celery 3/4 Teaspoon Paprika 4 Cloves Garlic 1/2 Teaspoon Salt Olive Oil 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 30-40 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
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"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
