HEALTHY CREAMY ROASTED TOMATO SOUP
It’s been snowing almost everyday in Germany, I can’t believe it! It’s my first winter here experiencing so much snow. I feel like I’m in Canada, I love love it!
During these cold snowy days, I’m always craving a bowl of hot soup. Last week I made these roasted tomato soup and my husband went nuts for it. It’s such a simple dish but it hits a punch. It’s savoury, creamy, tangy and hint of sweetness which blends all flavours together. It really warms you up inside!
Sometimes when I’m at at the grocery store, I’m tempted to buy a pre-made packaged tomato soup and I always finding myself regretting it after eating it. Packaged soups often contain a large amount of sodium and added sugars that I’m gulping down water like a fish afterwards. So, making it yourself not only tastes better, it’s cleaner and healthier. Plus, it’s easy to make!
If you toss in some delicious crunchy croutons, you can make it so much more delicious by giving additional texture and flavour! The croutons soak up the soup and you’ll have a mouthful flavour.
I hope you enjoy!
-Ari Yori
HEALTHY CREAMY ROASTED TOMATO SOUP RECIPE
prep time: 10 minutes
cook time: 1 hour 5 minutes
portion: 4-5 servings
INGREDIENTS
3 lbs (1400g) combination of roma and cherry tomatoes, chopped into large chunks and sliced in half
2 onions, cut into chunks
7 garlic cloves, smashed with side of the knife
3 large carrots, cut in chunks
4 cups (940g) vegetable stock
2-3 tbsp balsamic vinegar
3 tbsp basil pesto
1 large sprig of fresh thyme (1 tsp dried thyme substitute)
1 tbsp all purpose flour (550 flour)
1/2 tsp chilli flakes (optional)
1/4-1/3 cup (50-60g) olive oil
salt & pepper
serve with
DIRECTIONS
Preheat the oven to 375°F/190°C.
Combine chopped tomatoes, onions, garlic, carrots, thyme, chilli flakes (optional) into a large baking pan. Generously drizzle the olive oil (approx. 1/4 cup) and season with salt and pepper. Toss well until everything is mixed together evenly. Roast it in the oven for 50 minutes, tossing the vegetables every 20 minutes with a spoon to ensure even cooking. This is the most important step as the vegetables will release all of their sugars and so make sure you get a nice colour and caramelisation.
Blend the roasted vegetables including all of its juices in a blender until smooth. Add some broth if it helps with the blending.
In a dutch oven pot, drizzle 2-3 tbsp of olive oil over medium heat and add 1 tbsp of flour. Lightly stir until you reach a thicker consistency. Then pour in the blended roasted vegetables and vegetable stock into the pot. Be careful while you are doing this as the your soup may splatter out of the pot. Bring it to a simmer.
Add balsamic vinegar and pesto and mix well. Give it a taste and season with salt and pepper to your desired taste.
Serve with my homemade croutons!
