It's starting to get cozy, which means it's soup season! When I was growing up, I used to not like tomatoes. Now, I still don't love certain types of tomatoes presented in certain ways. You won't be able to catch me eating a beefsteak tomato on a sandwich or cherry tomatoes in a salad. However, I do love a good fresh tomato sauce on a pasta, an in season heirloom tomato on a bagel, and tomatoes being blended into a cozy tomato soup.
Why this Tomato Soup Recipe is so Simple
My favorite part about this soup is the prep is minimal. All you need to do is wash your veggies and slice your Roma tomatoes in ½ as well as your red onion and bell pepper. Then, just stick everything in the oven with a drizzle of olive oil and seasonings and let the heat of the oven do its magic.
Ingredient Nutrition Breakdown
- Tomatoes: Tomatoes are rich in vitamin C, which helps support your immune system and promotes collagen production for healthy skin. They also have antioxidants linked to heart health.
- Red Onion: Red onions provide vitamin C, which helps your body absorb iron and fight oxidative stress.
- Bell Pepper: High in vitamins C and A, they help strengthen your immune system, promote healthy vision, and skin health
- White Kidney Beans: The protein addition to this soup! White kidney beans deliver folate (B9), crucial for red blood cell formation and DNA repair. They’re also a good source of iron, which helps transport oxygen through your blood and supports energy levels.
- Garlic: High in vitamin C which as we know boosts immunity.
Recipe Tweaks!
I love this recipe as is, however, if you're looking to spice it up, or use what's in your pantry already, I've got a few tweaks for ya:
- If you love garlic, get a 'lil crazy and add a second head of garlic to it
- I sometimes add ½ a cup of basil to the blender which gives it a fresher burst
- You can sub red kidney beans or lentils if you'd like for the white kidney beans. I personally like the white kidney beans best as they blend in and you can't even notice them!
- You can also use off the vine tomatoes if you prefer, I just like the taste of Roma tomatoes a bit more personally.
- I would recommend using good quality vegetable broth, you'll be able to taste a difference.
Tomato Soup
Ingredients
- 5 Roma tomatoes cut in half
- 1 pint cherry tomatoes
- 1 head of garlic top sliced off
- 1 red onion sliced in half
- 1 red bell pepper sliced
- 2 tablespoon olive oil
- 1 15 oz can of white kidney beans rinsed
- 1 tablespoon dried oregano
- 3 cups vegetable broth
- salt and pepper to taste
- Optional: grilled cheese to serve
Instructions
- Preheat your oven to 375F and line a baking tray with parchment paper.
- Cut all of your vegetables and put them on the tray, not overlapping. Cut the top off the garlic head and wrap in tin foil with a little olive oil on top. Drizzle the rest of the veggies with olive oil, oregano, salt, and pepper.
- Stick in the oven for 45 minutes. Let it cool for 5 minutes then add the veggies to a blender with the beans, vegetable broth, and more salt. Squeeze out the garlic from the head into the blender (it shouldn't have much resistance).
- Blend until smooth. Reheat on a stove and serve with a crunchy, gooey grilled cheese!
- You can keep leftovers in the fridge for up to 4-5 days in Tupperware or in the freezer for up to 2-3 months.
I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another cozy recipe, check out my 4 C's Soup!
Comments
No Comments