Vancouver Catering Company – An Health Twist On An Old Favorite Recipe

ROASTED TOMATO AND GARLIC SOUP RECIPE

Nothing beats the winter blues like a warm bowl of homemade soup. And lucky for you, this roasted tomato soup recipe is the perfect blend of healthy and comforting!

After patiently waiting for 8 weeks for my heirloom San Marzano tomatoes to ripen inside, they’re finally ready!  I thought I’d share a really simple soup I made last week – roasted tomato soup – not earth-shattering, but simple and delicious, especially after I topped it with fresh pesto and homemade croutons.

 

RECIPE 

15 – 20 ripe tomatoes

olive oil

1 small onion chopped

roasted garlic – 3 – 4 pieces

1 large carrot peeled and chopped

2 L chicken stock (instead of heavy cream to keep it healthy)

salt

croutons and pesto, for garnish

DIRECTIONS:

Preheat the oven to 200F.  Drizzle the tomatoes in olive oil, salt and pepper and and spread out on a baking sheet.   Roast for 2-3 hours until skins are wrinkled and coloured.

        

For roasted Garlic 

Preheat the oven to 400 degrees

Slice off the top 1/3 of the garlic

Drizzle with olive oil salt and pepper and wrap in a tin foil ball.  Roast for about 30 min or until golden brown on top

In a medium saucepan or small pot, heat a drizzle of olive oil with a blob of butter over medium-high heat and sauté the onion and carrots for a few minutes, until soft.

Add the roasted tomatoes, garlic and chicken stock.  Bring to a simmer and cook for 30 minutes, or until everything is very soft.

Add a big pinch of salt and puree with a hand-held immersion blender (or transfer in batches to a regular blender) until smooth.

Serve hot, with a dab of pesto and homemade croutons.

 

Serves 2 – 4