What's Cooking?

We've been harvesting tomatoes like it's no one's business (those small tomatoes grow like weeds and ripen very quickly!), so we had a counter full of tomatoes from our garden, the CSA, and Mr's colleague even brought him a bag of vegetables yesterday. So last night we decided to make this roasted tomato soup. We used up pretty much all of our ripe tomatoes, but it was definitely worth it. Gorgeous taste, and it was so easy!

My modifications: We doused our veggies pretty well in olive oil for the roasting, so we didn't use any butter once everything moved into the pot. We of course used vegetable stock instead of chicken, and we subbed out the cream. Oh, and I added basil, but as you can see, I added it as a garnish instead of blending it in the soup (I didn't want it to be a weird color).