Roasted Tomato Soup

It's my absolute favorite time of year in Charlottesville. The days are perfectly warm, the leaves are changing to hues of red and yellow, it's College Football season, and soups and stews are starting to sound appetizing again. On my way to the Farmer's Market yesterday, three hot air balloons greeted me. What a perfect start to a day! In celebration and to make use of the beautiful produce at the market, I made a Roasted Tomato Soup and Grilled Caprese Sandwiches.



Roasted Tomato Soup

5 tomatoes
3 carrots
1/2 yellow onion
1 clove garlic
3 cups veggie stock
1 bunch basil
salt and pepper
olive oil

Cut tomatoes into 1/4 inch slices and season with olive oil and salt and pepper. Roast for 25 minutes at 425 degrees until slightly browned
In the meantime, saute sliced carrots, onion, and garlic in olive oil until carrots are tender.
Add veggie stock and roasted tomatoes and simmer for 10 minutes.
Stir in basil and season with salt and pepper.
Blend soup and enjoy with crusty bread or grilled sandwiches.

Grilled Caprese Sandwiches

Whole wheat bread (preferably homemade)
Fresh mozzarella
Sliced tomatoes
Fresh basil
Olive oil

Spread bread slices with olive oil.
Fill sandwiches with cheese, tomatoes, and basil.
Grill over medium-high heat until cheese is melted.