I got another bag of delicious tomatoes from my sweet and generous neighbors, Jack and Mary this weekend. Since it has been raining and cold lately, I decided to make a big pot of vegetable soup with a roasted tomato base. I threw in a zucchini (from Jack’s garden), carrots, celery, kale, and garbanzo beans. I served the soup topped with feta cheese. It was hearty, flavorful, and so delicious… the entire family liked it.
Roasted Tomato and Vegetable Soup:
- 10-12 miscellaneous tomatoes
- 6-7 cloves of garlic, DO NOT REMOVE SKINS
- 1/2 sweet yellow onion, cut into large chunks
- 1 tbsp olive oil
- Sea salt and freshly cracked pepper, to taste
- 4 cups of chicken or vegetable broth
- 3 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 2 cups of kale, chopped
- 1 15 oz can of garbanzo beans or white beans, drained and rinsed
- 6-7 fresh basil leaves, chiffonade
- Feta cheese, for topping
How to Make Roasted Tomato and Vegetable Soup
Preheat the oven to 375 degrees; line a baking sheet with tin foil then coat with cooking spray.
Quarter the tomatoes, cut the onions, and break up the head of garlic (KEEP SKINS ON SO THEY DON’T BURN).
Spread the tomatoes, onions, and garlic all over the lined baking sheet. Drizzle with olive oil over the top, then sprinkle with sea salt and freshly cracked pepper; toss to coat.
Once they have cooled, carefully peel the skin off the cloves of garlic. Spoon the tomatoes, onions, garlic, and juices into a small Dutch oven then add the chicken broth to the tomato mixture. Using an immersion blender, blend the vegetables until smooth, making sure there are no chunks.
Add the carrots and celery; cook for 30 minutes or until vegetables are tender. Add the zucchini, kale, and garbanzo beans and cook for 5 minutes. Serve with feta cheese sprinkled on top if desired. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net