Recipe: Roasted Tomato Soup 🍅

Description:

Indulge in the comforting flavors of homemade Roasted Tomato Soup with this delightful recipe from lovewithrecipes.com. This one-dish meal is perfect for lunch or snacks, packed with wholesome vegetables and bursting with flavor. With a prep time of just 30 minutes and a total cook time of 1 hour, this stove-top recipe is a breeze to whip up, making it an ideal option for busy weeknights or lazy weekends.

Ingredients:

• 1 tablespoon extra virgin olive oil
• 3 large tomatoes
• 6 bell peppers
• 2 stalks celery
• 2 cloves garlic
• 4 cups homemade chicken broth
• 1/2 cup sun-dried tomato paste
• 1 tablespoon tomato paste
• 2 sprigs fresh basil
• 1 tablespoon chives
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• Salt-free seasoning, to taste
• Salt and pepper, to taste

Nutritional Information (per serving):

• Calories: 124
• Fat: 3.6g
• Saturated Fat: 0.8g
• Cholesterol: 1.3mg
• Sodium: 854.9mg
• Carbohydrates: 16.8g
• Fiber: 4.6g
• Sugar: 9.2g
• Protein: 8.6g

Instructions:

1. Prepare Vegetables: In a large bowl, toss together the tomatoes (quartered), bell peppers (halved and deseeded), celery (chopped), and garlic (minced).

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2. Season Vegetables: Season the vegetable mixture with salt-free seasoning to taste. Avoid adding salt at this stage as it can draw out moisture.

3. Roast Vegetables: Preheat the oven to 400°F (200°C). Spread the seasoned vegetable mixture on a baking sheet and roast in the preheated oven until they start to caramelize and become soft, approximately 25 minutes.

4. Cool and Prep: Allow the roasted vegetables to cool slightly. Once cooled, discard the peels and seeds.

5. Blend: Transfer the roasted vegetable mixture to a food processor or blender. Add some of the homemade chicken broth and pulse until you achieve your desired thickness.

6. Prepare Soup Base: In a large soup pot, combine the puréed vegetable mixture with the remaining chicken broth, sun-dried tomato paste, tomato paste, and cayenne pepper.

7. Add Herbs: Stir in half of the fresh basil leaves (reserve the remaining half for garnish). If using dried herbs, add them all at this stage.

8. Simmer: Cook the soup mixture over medium heat, stirring often, until it just begins to simmer.

9. Season to Taste: Season the soup with salt and pepper to taste. Adjust the seasoning as needed.

10. Serve: Ladle the hot soup into bowls. Garnish each serving with the remaining fresh basil leaves and any additional toppings you desire, such as fresh or thawed frozen corn niblets, cornbread crumble, thinly sliced artichokes, or your favorite garnishes.

11. Enjoy: Serve the Roasted Tomato Soup hot and savor the rich flavors of homemade goodness with each comforting spoonful.

12. Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.

Tips:

• For an extra burst of flavor, consider roasting the tomatoes and peppers over an open flame or under the broiler for a slightly charred effect.
• Feel free to customize the soup by adding other vegetables such as carrots, onions, or zucchini.
• To make the soup vegan-friendly, use vegetable broth instead of chicken broth.
• Experiment with different herbs and spices to suit your taste preferences. Basil, oregano, thyme, or smoked paprika can all add depth to the flavor profile.
• Serve the soup with a side of crusty bread or a grilled cheese sandwich for a hearty and satisfying meal.

Enjoy this delicious Roasted Tomato Soup recipe as a comforting meal option that’s sure to warm your soul and please your palate! 🥣🍅