Go Back

Tomato Soup

This cozy tomato soup has minimal prep and is packed with nutrients. Best served with a grilled cheese
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Servings 6

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.