Roasted Tomato Soup – kids favorite!
The tomatoes at my local farmers market are outrageous right now, they are just begging to be turned into something, anything…Tomato salad is an easy choice but today I propose you make soup. Soup is such an easy meal and, yes, I like to eat soup even in the dead heat of summer. Especially in the summer because of the abundance of perfect, local vegetables. You make a big pot of soup and you eat for the next couple of days.
I like this recipe because the roasting caramelizes flavors and tomatoes don’t taste acidic. Carrots bring a delicious sweetness and cannelini beans add creaminess typically found by using dairy. After you roast the veggies, you just blend and serve. No additional cooking required. Easy, peesy. And because this soup has all the nutrition you need in a meal (antioxidants from the veggies, healthy fats from olive oil, protein from the beans), it will become your go to lunch or dinner, perhaps with a side salad.
- 3 pounds fresh ripe tomatoes, about 7-8 large
- 1 medium sweet potato, cut into large cubes
- 1 large onion, cut in large chunks
- 4 cloves garlic
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon each dried oregano and basil
- 1 cup cannelini beans, cooked or from BPA free can
- 2-3 cups water or vegetable stock
- optional for topping: pesto or basil cut into ribbons
- Preheat oven to 425° F.
- Cut tomatoes in quarters (or in half lengthwise for Roma / Plum tomatoes). Arrange tightly on a baking sheet.
- Add sweet potato, onion and garlic on the baking sheet.
- Drizzle with olive oil and sprinkle with salt, pepper and herbs.
- Roast the vegetables for about 45 minutes.
- Remove the vegetables from the oven and transfer to a blender. Add cannelini beans and 2 cups of water or stock. Blend until smooth.
- Add 1 more cup water to desired consistency. Season with salt and pepper.
- Garnish in soup bowls with a teaspoon of pesto or basil ribbons.