I ended up with a gigantic bushel of fresh canning tomatoes from Delaware this weekend. Many were fine to eat and we did; I also blanched and diced about 20 cups worth to make frozen individual portions of diced tomatoes.
The last few were sitting on my counter top today and I decided to make a soup. But not just a regular tomato soup--a roasted tomato (and beets) soup! This is a very easy thing to make when you have a bunch of tomatoes sitting around.