Roasted Tomato Vegetable Soup
If you are partial to tomato soup than this one is for you. Rather than that strong, take charge flavor of traditional tomato soup, this one is more of a tomato vegetable medley. In addition to the tomatoes, you are able to equally enjoy the flavors bursting forth from all the other vegetables.
The key here is to use the freshest vegetables and best chicken stock, whether it be homemade or store bought. The simplicity of the dish relies on quality ingredients and as you can see I actually didn't add any additional spices. I wanted the vegetables to be on the main stage, and in this soup, they are truly the star of the show.
This is as easy as it gets. Slice the tomatoes in half, leave the garlic whole and dice the remaining ingredients. Put it in the oven for 30 minutes and you are nearly finished.
Roasted Tomato Vegetable Soup
Serves 4
4 c (900 g) *Tomatoes, sliced in half
1 Large Red Paprika, diced
1 Large Yellow Onion, diced
1 Large Carrot, peeled and diced
1 Celery Stick, diced
1 Pink Lady Apple, peeled, cored and diced
6 Cloves Garlic, whole
Additional salt and pepper for seasoning
Vegetable oil for roasting
3 c homemade Chicken Stock (no sodium)
2 tsp Sea Salt (omit if using chicken bullion)
Additional salt and pepper for seasoning
Vegetable oil for roasting
*Tomatoes: I have used Carmello, Big Beef, Roma and/or Cherry, either alone or a mix of two varieties (Ex. Cherry + Roma) all with good results.
Preheat the oven to 400f/200c
Prep all the vegetables and place on a baking sheet, drizzled with several tablespoons of vegetable oil (enough to coat the vegetables with a thin layer of oil) add a big pinch of salt and fresh black pepper and mix well.
Place the baking tray on the center rack of the oven and roast the vegetables until tender, 25- 30 minutes.
Carefully pour in all the vegetables and juices into a large pot.
With an *immersion blender, blend all the ingredients until smooth. *If you don't have an immersion blender, use a blender or food processor.
Add the chicken stock and bring to a boil then immediately turn the heat to low.
Salt and pepper as needed, serve and enjoy!
