6) Roasted Tomato Soup

Something savory and delicious= Tomato Soup + Grilled Cheese. A classic lunch.

: Grilled Cheese, Tomato Soup, Avocado

: Veggies

: Ready for the Oven

: Roasted Vegetables

: Tomatoes

: Roasted Tomatoes

: Simmering in the Pot

: Tomato Soup with Parmesan

Ingredients:

5 large tomatoes, cut into 3/4″ slices
1 onion, cut into 1/2″ slices
1/2 jalapeno, cut in half lengthwise, seeded
2 bell peppers, seeded, cut into 4 pieces
olive oil
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
3/4 teaspoon salt (or to taste)
freshly ground black pepper
2 cups vegetable broth
1/4 cup grated parmesan cheese (plus additional cheese for garnishing)
few tablespoons of heavy cream or creme fraiche (optional)

Directions:

Preheat oven to 375F. Arrange all vegetables on baking sheet. Drizzle olive oil all over. Roast for 20 minutes.

For immersion blender:
Roughly chop all vegetables. Add all vegetables, smoked paprika, garlic powder, salt, pepper, vegetable broth and grated cheese to pot large enough so that when you use your immersion blender, it doesn’t splatter all over the place. Blend in pot until you get a nice puree. Bring to simmer, taste and adjust seasoning.

Garnish with additional parmesan cheese, a turn of the pepper mill and serve with crusty bread or with grilled cheese.

Source: Adapted from Steamy Kitchens

Notes:

Roasting the vegetables, especially the tomatoes, keeps the soup less watery; also, it gives the soup a great smoky flavor . Win-win.

Used two garlic cloves instead of garlic powder

Used chicken stock instead of vegetable broth (either or works)

For a creamy tomato soup, strain and add milk.

For a more chunky and more nutritious soup, leave as is after it is blended together.