Roasted Tomato Soup

Soup is not something you usually associate with the sub tropical Florida climate. Palm Trees, daqueries, pineapples yes. Hot soup, not so much. Here is the thing. Being in down here there is one thing that most everyone forgets. It is that where ever you go, when ever you go, the A/C is always on.

If you someone like me who gets a chill and goes running for a sweater if it dips below 70’s then hot beverages and food are not so strange.  There are pleanty of times when it maybe in themed 80’s outside but the 60’s indoors and I am bundled up with a jacket. On those days I long for a hot soup to warm me up.

There is a secondary benefit to soup, being that it is mostly liquid it gives youthe feeling of fullness without all the extra calories. Bonus! And this soup is chock full of veggies. They don’t even have to the be pretty. Just head to your farmers market and look for a big bucket of ripe tomato’s, they can be bunpy, lumpy and ugly just as long as they are good on the inside. Because what you will transform them into will be a bowl of goodness that will warm you to the core, even in the coldest office setting.

Roasted Tomato Soup
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Roasted Tomato Soup
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat oven to 500 degrees. Proceed to remove stem and quarter the tomato’s and peel garlic.
  2. Mix oil, vinegar. salt and pepper. Place tomato’s and garlic on baking sheet and toss them in oil and vinegar mixture until they are covered.
  3. Roast for 35 -40 minutes until the edges of the tomatoes look a bit charred. There will be a decent amount of liquid released so be careful when removing them from the oven. Let them cool.
  4. While they are cooling, place onions and small amount of oil or cooking spray in the bottom of a large sauce pan. Sautee onions for about 7 or 8 minutes.
  5. Add the roasted tomatoes and chicken broth/water. If you have an immersion blender then blend away. If not, then you can put the mixture in a blender to puree it, be sure it is cooled a bit and start of slowly.
  6. Once it is blended up. Let the pureed soup heat over medium while you add in the Italian seasoning and almond milk. If the soup seems thick at this point feel free to add additional water to thin it to your liking.
Recipe Notes

Feel free to experiment a bit with some of the amazing artisan olive oils and balsamic vinegars out there. They can really impart a distinctive depth of flavor to this soup. Likewise, if you are a garlic head go ahead and a few extra cloves. You can also top it with some fresh basil or graded Parmesan. Or add in some tortellini to make it a bit more hardy. The possibilities are endless!

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Roasted Tomato Soup

tomato soup

It has been cold around here. Ok cold for Florida is like 60’s But some days it has dropped below that recently sending us all digging out boots and jackets. The colder weather has had me craving warm foods to fill me up. I reached for a soup easy soup recipe that is warm tasty and healthy.

About 10-12 large tomato’s(You can really use any variety. I usually go to the farmers market and see what is available for cheap. They don’t have to be pretty.)

1/4 cup oil Mantova Organic Flavored Balsamic Condiments, Pear, Raspberry, Fig and Pomegranate, 34 Ounce

1/4 cup of balsamic vinegar (If you can find an specialty vinegar like this one it adds so much flavor!)

about 6 -10 garlic cloves (depending on how much you like garlic)

1 small chopped onion (will use a little oil to sauté them in)

2 cups chicken broth ( can use just water if you have no chicken broth on hand)

1 tbsp. Italian seasoning

1/2 tsp black pepper

salt

1/4 cup almond milk

Preheat oven to 500 degrees. Proceed to remove stem and quarter the tomato’s and peel garlic.

Mix oil, vinegar. salt and pepper. Place tomato’s and garlic on baking sheet and toss tomato.jpgthem in oil and vinegar mixture until they are covered. Roast for 35 -40 minutes until the edges of the tomatoes look a bit charred. There will be a decent amount of liquid released so be careful when removing them from the oven. Let them cool.

While they are cooling, place onions and small amount of oil or cooking spray in the bottom of a large sauce pan. Sautee onions for about 7 or 8 minutes. Add the roasted tomatoes and chicken broth/water. If you have an immersion blender then blend away. If not, then you can put the mixture in a blender to puree it, be sure it is cooled a bit and start of slowly.

Once it is blended up. Let the pureed soup heat over medium while you add in the Italian seasoning and almond milk.  If the soup seems thick at this point feel free to add additional water to thin it to your liking.

You can top with some parmesan cheese or some shredded basil. If you are on the 21 day fix it would be 1 green, 1 tsp not including the cheese.

 

 

 

 

8 thoughts on “Roasted Tomato Soup

  1. I never thought about putting almond milk in my tomato soup! I usually use a couple cans of crushed tomato, 2 heads of roasted garlic, onion, cooking wine, vegetable broth and herbs. 🙂

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