Recipe for roasted tomato soup, from Gluten-free Goddess
In my Rhode Island garden, I call July the season of hope. I hope the cutworms and Japanese beetles bypass the basil plants, and I hope against hope that there will be a few sprigs of dill for a batch of pickles. I hope the tomatoes don't drown, or die of thirst, and I hope the chipmunks go elsewhere and leave my few precious tomatoes alone. I hope I'll get enough yield from my Roma plants to make Gluten-free Goddess' roasted tomato soup, which supplements fresh roasted tomatoes with good-quality canned tomatoes. I hope for an early harvest; I can't wait to try this kicked-up version of a classic tomato soup recipe. For Meatless Monday, use a light vegetable broth or water as the base.
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