by Heather Gerson

Autumn is here.  One day the leaves are golden yellow with red, and the next day they are a heaping pile on my lawn.  I love fall in Colorado and fall wouldn’t be complete without apples and soup simmering on the stove.  We are definitely in apple eating mode at our house.  Every day after school my kids like sliced apples with peanut butter.  Archie, our dog, likes that too.  We haven’t had a chance to go apple picking yet, but that is one of our favorite fall activities.  Western Colorado has such a rich variety of apples to offer, I love it.

Autumn mornings are crisp and sunny and being outside is refreshing, but all too soon it will be time to turn on the heat.  As it begins getting darker earlier, getting cozy and eating something warm and comforting is all anyone wants to do.  This is the perfect time to whip up a batch of soup with the last of our summer gardens.

What to do with all these summer tomatoes? That is a great question.  One of my favorite soups is Roasted Carrot and Tomato Soup.  This soup is so simple to make because you roast all of the vegetables first and then puree them with broth and it tastes like you have been cooking all day.  I always cook things that are easy, and this has been one of my favorite recipes the past few winters.  I developed this recipe by tweaking a combination of a few different recipes.  This recipe can be made with more carrots or more tomatoes, and you can add any seasonings that you like.  The finished creation comes out a beautiful orange color, perfect for fall!  Add chili powder to give it a little kick.  And if you can make a double batch you will have plenty to freeze for a cold winter day in January!

Note: If you freeze the soup after adding chili powder it loses some of its kick. So add a little more when you defrost it and reheat it.

This soup goes great with grilled cheese sandwiches and is a guaranteed crowd-pleaser.  My daughter likes to dip her sandwich into the soup and eat it without a spoon.  I like to eat a little soup, then a little sandwich, alternating the flavors.  Thick crusty sourdough bread is our favorite.   

Roasted Tomato and Carrot Soup

Ingredients:

• 3 lb. ripe plum tomatoes cut in half lengthwise
• 2 large onions sliced thin
• 2 lb. carrots peeled and sliced into 2-3” pieces
• 6 cloves crushed garlic, or more if you like
• 2 tablespoons olive oil
• Salt & Pepper to taste

Instructions:

1. Preheat Oven to 400 degrees
2. Toss tomatoes, carrots and onions in olive oil with crushed garlic spread in one even layer on baking sheets lined with foil.
3. Roast for 45 minutes- cool a bit
4. Puree in batches
5. Add to stock pot- 1-quart chicken, veggie stock or water
6. Add puree- simmer
7. Add chopped basil leaves
8. Season with salt, pepper, and chili powder to taste
9. Simmer and serve

Enjoy the fall and try this soup recipe!