This is a perfect recipe for using up your summer tomatoes and keeping you warm as the cooler fall air comes through. I say "cooler" because it's still in the mid-80's here, but each day is feeling a little more like fall. So I felt like it was an acceptable time to start making soup again.
I love this recipe because it's quick, without too many ingredients, and so flavorful. It will be a nice easy lunch to pack for the next couple of days too. Add a slice or two of fresh mozzarella or dip in some grilled cheese, and you've got yourself a meal in my book!
Most of the cooking time is for roasting the vegetables. After that you just have to throw them in a pot with some cooking broth for a bit more time and blend it all together. So just make sure you have a blender of some sort for the last step (like an immersion blender - my favorite! but a regular one should work too). Enjoy!