This time of year there is nothing I enjoy more than a sandwich and a warm cup of soup. Tomato soup in particular takes me back to my childhood.
But, hold the can. I am all grown up now, so shouldn't my soup be, too?
Here is my favorite tomato soup with a twist, it is a Roasted Tomato and Red Pepper Soup.
You Will Need:
6 Large tomatoes, more if you use Romas
Salt & Pepper to taste
3 ribs of celery
2 large carrots
1 large yellow onion
4 cloves of garlic
2 c. chicken or vegetable stock
2 Bay leaves
4 Tbsp. chopped basil
1 can of Roasted Red Peppers
1 c. of soy cream * optional
Preheat the oven to 450 degrees.
Set up a colander over another bowl to catch excess tomato juice. You will save it for later. Prepare the tomatoes by quartering them and scraping out the seeds and juice cavities into the colander.
I like to give all the tomatoes a little squeeze. Let them sit for about 20 minutes. The dryer they are the better they will roast.
Spread the tomatoes in a single layer on a parchment lined baking sheet. Drizzle them with a little olive oil and sprinkle with salt and pepper. Let these roast and begin caramelizing in oven for about 20 minutes.
While you are waiting on the tomatoes, start chopping veggies. Small consistent pieces are best.
Put these in your stockpot with a little olive oil and start to sweat them down. As the veggies soften I like to add my basil. Keep it low and slow so nothing burns. When the veggies are tender add your minced garlic. Let it heat through for another minute.
Chop up your roasted peppers and add those, your stock and bay leaves as well as your reserved tomato juice to the stock pot.
Your tomatoes should smell amazing by now! They should also be sweet and have a little color around the edges. Throw them into the pot, too.
Let this all simmer together for another 20 minutes or so.
Now working in small batches, use your blender to puree it up. At this time you can add in the cream, but it is also tasty without.
I love making this soup for my husband and I. I take the leftovers and freeze them in Ziplock freezer bags flat on a cookie sheet. This way we can enjoy this healthy soup option as a quick meal later on.