Roasted Tomato and Vegetable Soup
Servings 4
Equipment
- Baking Sheet
- Large Dutch oven
- Immersion Blender or Blender
Ingredients
- 11-13 miscellaneous tomatoes
- ½ yellow onion cut into large chunks
- 7 cloves of garlic DO NOT REMOVE SKINS
- 1 tbsp olive oil or more to taste
- Sea salt and freshly cracked pepper to taste
- Pinch of crushed red pepper flakes to taste
- 4 cups of chicken broth or vegetable broth
- 3 carrots peeled & diced
- 2 celery stalks diced
- 1 zucchini diced
- 2 cups of kale chopped
- 1 15-oz can of garbanzo beans (chickpeas) or white beans, drained and rinsed
- 7 fresh basil leaves chiffonade
- Feta cheese for topping
Instructions
- Preheat the oven to 375 degrees. Coat a baking sheet with olive oil 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, freshly cracked pepper, and crushed red pepper flakes to taste and toss to coat.
- Place in the oven and roast for 30 minutes, or until the vegetables are really soft and the tomatoes are still juicy.
- Remove from the oven and let cool.
- 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 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 and cook, stirring occasionally, for 30 minutes or until vegetables are tender.
- Add the zucchini, kale, and garbanzo beans and cook for 5 minutes. Taste the soup and re-season if needed.
- Serve with feta cheese sprinkled on top if desired. Enjoy.