Cuisine: Canadian
Author: Mrs Butterfingers
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Once you make soup this way you will never go back to your old soup recipe. One roasting pan filled with everything in the recipe.
  • 2 generous tablespoons extra virgin olive oil
  • 6 or so medium tomatoes, left whole
  • 2 shallots, diced (about a cup)
  • 2 fat cloves of garlic, smashed
  • 3 carrots, peeled and chopped
  • 1 sweet onion chopped (about 1 cup)
  • 1 jalapeno chile, stem removed, halved
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 3 to 4 cups of vegetable or chicken stock
  • Sour cream and parsley for garnish
  1. This is one of those more or less recipes. The precise amount of vegetables is up to you but be generous with your tomatoes.
  2. For a less spicy soup use only half of the seeds of jalapeno chile.
  3. Preheat oven to 400F.
  4. In a large roasting pan toss together all the ingredients.
  5. Roast on the center rack of the oven for about 40 minutes, or until a little colour starts to show and the vegetables begin to soften. You want the vegetables to caramelize slightly. This is what gives this soup its distinctive flavour.
  6. Remove the pan from the oven and pour some of the stock over the vegetables. Scrap the pan to get all the brown bits up and loosen the vegetables.
  7. Scrap the vegetables into a sauce pan and add the rest of the stock.
  8. Using a hand held blender puree the soup.
  9. Bring the soup to the boil stirring frequently then reduce heat to a low simmer. Simmer for 5 or 10 minutes.
  10. Serve garnished with a little chopped parsley and sour cream
Recipe by Mrs. Butterfingers at