Subscribe to our Mailing List

Get the news right in your inbox!

Roasted Vegetable Tomato Soup

October 7, 2019 No Comments

When fall arrives, all I want to cook are soups and stews even though it’s still 85 degrees outside. Are you the same way?

Even though this soup is gluten-free, dairy-free, fat-free and zero Weight Watchers points, it is FULL of flavor. I guarantee you’ll love it!

Roasted Vegetable Tomato Soup

A rich, hearty and filling soup full of fresh veggies. Gluten-free, dairy free, and zero Weight Watchers points.

Prep Time10 mins
Cook Time1 hr 30 mins
Course: Main Course
Cuisine: Italian
Keyword: freestyle, gluten free, soup, tomato, weight watchers, zero points
Servings: 6

Equipment

  • emersion blender
  • roasting pan
  • stock pot

Ingredients

  • 4 red peppers
  • 10 vine ripe tomatoes
  • 1 red onion
  • 1 head of garlic
  • 3 large carrots
  • 1 Tbsp Italian seasoning
  • salt
  • pepper
  • cooking spray
  • 3 tsp chicken bouillon granules
  • 3 cups water can sub 3 cups chicken stock for granules and water
  • 1 tsp smoked paprika
  • 1 Tbsp tomato paste
  • 1 can fire-roasted tomatoes
  • 1 tsp red pepper flakes
  • 1/2 cup fresh basil
  • balsamic vinegar

Instructions

  • Lightly spray red peppers with cooking spray and broil on the top shelf in a shallow baking dish until charred. Make sure to turn and flip peppers so all sides are broiled. Once charred, place in plastic bag and seal and allow peppers to cool.
  • Heat oven to 450.

  • Lightly coat roasting pan with cooking spray and add tomatoes, onion, carrots and sprinkle with Italian seasoning and salt and pepper. Roast in oven for 45 minutes, stirring occasionally.

  • Cut off top of head of garlic, salt and pepper and wrap lightly in foil and add to oven. Roast until soft, around 30 minutes.

  • While veggies are roasting, add 3 tsp of chicken bouillon granules(can use veggie stock if vegan or vegetarian) to 3 cups of water and add to large pot.

  • To pot, add can of fire-roasted tomatoes, 1 tsp smoked paprika, 2 Tbsp of tomato paste, and red pepper flakes to taste.

  • When cool enough to touch, peel, seed and stem roasted red peppers, chop and add to pot. Bring to low boil.

  • When garlic is soft, caramelized, remove from oven and allow to cool. Once cool, squeeze cloves into pot.

  • When veggies have finished roasting, broil for around 10 minutes. Add a basil leaves to pan for the last two minutes. When veggies are browned with crispy bits, remove from oven and add to pot.

  • Use an emersion blender to blend until smooth. Simmer for about ten minutes.
  • Serve with a drizzle of balsamic vinegar and salt and pepper to taste.

Notes

*If you like a bit sweeter, you can add 1/4 cup of granulated stevia. You can also use brown sugar if you aren’t watching your sugar intake.
*If you want it creamy, you can add 1/4 cup of fat-free half and half or you can use heavy cream if you’re not watching your fat intake.
*For a southwestern kick, add 1/2 cup of your favorite salsa before blending.
*If you aren’t gluten-free, top with croutons or use a dip for your favorite bread.

No Comments

Leave a Reply

Meet Audra

Audra

Subscribe & Follow

Categories

Subscribe to Our Mailing List

Get the news right in your inbox!

Latest Posts

Instagram

Twitter Feed

×