Roasted Tomato Vegetable Soup

Roasted Tomato Vegetable Soup
 
Author:
Recipe type: Lunch
Serves: 5 servings
Prep time:
Cook time:
Total time:
 
Who doesn't love a healthy, creamy, fresh and satisfying roasted tomato vegetable soup? As easy as throwing all your fresh veggies on a pan, roasting and blending. You've got yourself a gorgeous tomato soup bursting with flavor. A light soup for lunch paired perfectly with your favorite sandwich!
Ingredients
  • 2.5 lbs fresh Roma tomatoes- cut into quarters (I use/recommend Gull Valley Tomatoes in the Calgary Farmer's Market)
  • 2 leeks - white part only cut in half lengthwise
  • 1 large carrot - peeled & cut in half lengthwise
  • ½ large yellow onion - peeled & cut into quarters
  • 1 head garlic
  • 1 tbsp extra virgin olive oil - divided
  • 3 tbsp tomato paste
  • 1 tbsp fresh thyme diced (or 2 tsp dried thyme)
  • ½ tsp salt
  • ¼ tsp black ground pepper
  • pinch red flake chili peppers
  • 4 cups vegetable stock
  • 2 bay leaves
  • ⅓ cup lightly packed fresh basil
  • ⅓ cup unsweetened almond/cashew milk
Instructions
  1. Heat oven to 375 degrees Fahrenheit.
  2. Take all vegetables and prepare as directed above - put all vegetables on a roasting pan and toss in ½ tbsp olive oil, sprinkle lightly with salt and pepper.
  3. Take head of garlic and cut the top of the head of garlic off, just enough to expose all garlic cloves, approximately 2 cm. Pour a small amount of olive oil onto top of your garlic, wrap the whole head in tin foil tightly.
  4. Add pan of vegetables into heated oven.
  5. Add your tin foil garlic pack onto oven rack as well.
  6. Let the vegetables & garlic roast for 20-30 minutes, until well roasted & carrots are soft.
  7. When your vegetables have 5 minutes left to roast, heat a medium soup pot on medium/low heat, add the remainder of your olive oil (1/2 tbsp), 1 tbsp fresh thyme, pinch of red chili flakes and tomato paste. Mix well.
  8. Take your roasted garlic head, squeeze head over pot and all your garlic will slide out!
  9. Add your finished pan of roasted vegetables along with all the juices in the pan to your pot, along with your vegetable stock, bay leaves, salt, pepper and basil.
  10. Turn up the heat to medium and simmer for 15 minutes.
  11. Remove bay leaves, use immersion blender, blender or food processor to blend soup until smooth and add back to your pot.
  12. Pour in your almond/cashew milk at the end and mix in well.
  13. Scoop and serve with toast or your favorite sandwich!
Nutrition Information
Serving size: 1 bowl Calories: 160 Fat: 3.9g Saturated fat: 0.5g Carbohydrates: 25.5g Sugar: 17.5g Sodium: 958mg Fiber: 3.8g Protein: 4.3g Cholesterol: 0