Health
Healthy Recipe: Roasted Tomato Soup
By |
By Rachel F. Johnson
I swear that Joe & I have been living off of soup, chili or chowder this winter, but I can’t help it! Cold weather is my weakness and a warm bowl of soup has the ability to warm you up from the inside out, especially on the cold, rainy days that we’ve had lately! Plus, this Roasted Tomato Soup is chock full of vegetables & high in Vitamin C, which may help to boost your immune system & keep you healthy in this miserable weather. It is one of the ultimate “feel good” meals that tastes great and can keep you feeling great too!
Makes 6 (2 cup) Servings
– 8 Roma Tomatoes, sliced in half
– 2 Red Bell Peppers, sliced
– 1 Medium White Onion, quartered
– 8 cloves of Garlic, whole
– 2 Tbsp. Olive Oil
– 2 Tbsp. Balsamic Vinegar
– 2 tsp. Italian Seasoning
– 1 (6 oz.) can Tomato Paste
– 6 cups Low Salt Chicken or Veg. Stock
1. Preheat oven to 375. Place Tomatoes, Bell Peppers, Onion and Garlic in a large soup pot and drizzle with Balsamic Vinegar, Olive Oil and Italian Seasoning. Toss to coat. Pour out vegetable mixture on a large roasting or baking pan. Roast in oven for about 45 minutes, or until slightly charred.
2. While vegetables are roasting, mix tomato paste and stock in the same pot you used earlier (by using the same pot, you’re eliminating an extra dish to wash!) and get the blender out and ready!
3. When vegetables are finished roasting, place in pot and heat to medium-high until the soup boils. Reduce heat and allow to simmer for 10 minutes. Turn off heat and allow to cool about 5 minutes.
4. Once slightly cooled, place as much chunky soup as you can in the blender and blend until smooth! It probably won’t all fit in the blender, so you might have to work in batches and pour the soup into the bowls straight from the blender or simply put the pureed soup back into the pot until ready to serve.
The serving size is a hefty 2 cups for only 200 kcal, so feel free to enjoy this soup with a few slices of wheat bread topped and toasted with mozzarella cheese for dunking. Joe chose the cheese bread and I ate mine plain, but we both loved the soup and agreed that it was the best Tomato soup we have ever had. Hope you like it!
1 Comment