Wishing you a healthy and happy Thanksgiving! Hope it’s filled with family, friends and some time to relax.
Sometimes I run out of things to serve for dinner (believe it!) and I resort to breakfast-for-dinner (scrambled eggs or French toast) or soup-and-sandwiches. Nothing wrong with either!
Here’s an recipe I found on allrecipes.com Roasted Tomato Soup. It was easy, healthy, yummy and, when I had extra, no problem to freeze. I just defrosted the soup and re-blended it with a hand blender.
Happy cooking, hon.
Roasted Tomato Soup
–3 pounds roma (plum) tomatoes, quartered
–I yellow onion, halved and quartered
–1/2 red bell pepper, chopped
–3 Tablespoons olive oil
–1 Tablespoon sea salt
–1 1/2 teaspoons freshly ground black pepper
–3 cloves garlic, halved
–4 cups low-sodium chicken broth (original recipe calls for 5 cups, but I used 4)
–2 teaspoons dried basil
–1 teaspoon dried parsley
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Spread tomatoes, onion, and red bell pepper in 1 layer on prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
- Roast in preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
- Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
- Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.
Tip: When all of the soup is in the stockpot, use a hand blender to get the consistency you want.
Tip: Make this recipe vegetarian/vegan by using veggie broth.