Preheat the oven to 425 degrees.
In a 9×13 inch baking dish, add all your ingredients except the vegetable stock, toss all together to make sure the oil has coated all of the veggies.
Roast the tomatoes for about 1 hour and 15 minutes making sure to give them a toss a couple times.
Leave the veggies to cool to room temperature, place your mixture in a blender and puree until smooth, you can also use an immersion blender for this but it might not be as smooth.
If you’re using a powerful blender, you won’t need to strain the soup, if however you have big pieces of tomato peel throughout your soup, strain it.
Place the creamy mixture in a saucepan, add the stock (add as much as you would like, it’s up to you how thin you like your soup), bring to a boil and let it simmer for about 5 minutes.
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