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
- emersion blender
- roasting pan
- stock pot
- 4 red peppers
- 10 vine ripe tomatoes
- 1 red onion
- 1 head of garlic
- 3 large carrots
- 1 Tbsp Italian seasoning
- 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
- 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.