Homemade Tomato Soup

Last month we were in Baltimore to visit my brother and to do a bit of site seeing. We had a yummy tomato soup and grilled cheese sandwich from Lamill Cafe at the Four Seasons, Baltimore. With that in mind and with the cold and windy weather we have been experiencing I decided to whip up a pot of tomato soup for dinner.

What I used:
1 onion, diced
2 cloves garlic, minced
1 piece of celery, diced
2 pieces of carrot, diced
2 bell peppers, oven roasted
6 tomatoes, quartered and roasted
1 can roasted tomatoes
1 c half and half
1 c chicken broth
1 tsp salt
1/2 tsp pepper
1 tsp basil
1 tsp parsley
1 bay leaf

In medium pot, cook onions, garlic, carrots, celery, chicken broth and seasonings until soft. Meanwhile, I placed the bell peppers and tomatoes into the oven at 425F for about 15 minutes.

Afterwards, peel skin off peppers and and tomatoes as well as scrape away seeds.

Pour vegetable mixture into food processor along with the bell peppers and tomatoes. Blend, pour in half and half then continue to blend until smooth. If soup is too thick just add more chicken broth or half and half until it is the consistency you desire.

Pour back into pot then spoon soup into bowls. Before serving, top with shredded Parmesan and basil.