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It’s September and soup season is starting – yeah! One of my favourites is my Roasted Tomato Soup recipe.
So hit the farmers markets to take advantage of the “end of season” tomatoes and make a big pot of this delicious and nutritious soup for the weekend. The flavour of this soup is very rich because I roast the tomatoes prior to making the soup. If you want to serve this soup for dinner then add my Tomato, bocconcini, avocado bruschetta to complete your meal.
Enjoy!
Roasted Tomato Soup
This soup is so flavourful because I roast the tomatoes to give extra richness.
Ingredients
- 8 cups fresh organic tomatoes, chopped in quarters
- 2 medium sized organic carrots, chopped
- 2 ribs organic celery, chopped
- 4 cloves organic garlic, crushed
- 4 tablespoon olive oil extra virgin
- 2 teaspoon oregano
- ½ cup fresh organic basil, chopped
- 4 cups organic chicken or vegetable stock
- 1/2 teaspoon salt, (or to taste)
- 1 tablespoon fresh ground pepper (or to taste)
- 2 tablespoons fresh, organic parmesan cheese, grated
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375 degrees.
- In a large mixing bowl, combine tomatoes, carrots, celery, garlic cloves, and olive oil. Combine well so that everything is coated in olive oil, then spread onto a baking sheet.
- Roast the mixture for about an hour and a half (1.5 hours) stirring occasionally.
- Transfer the roasted vegetables into a blender and blend until creamy. Or use an immersion blender, if you prefer.
- In a large pot, combine the blended mixture, stock, and seasoning then bring to a boil. Cook on low heat for 20 minutes.
- Remove from heat, add salt and pepper to taste.
- Serve hot, top with freshly grated parmesan cheese and basil leaves.
Tried this recipe?Let us know how it was!