I always thought I wasn’t a tomato soup fan, until I made my own from scratch and of course, made it spicy! Store bought tomato soup, from my experience, is typically bland and boring. I roasted the tomatoes and added peppers which gives the soup so much more depth. Smooth, creamy and completely vegan. If I had known how easy it was to make I would have started making it a long time ago!
Tomatoes are a good source of several vitamins and minerals:
- Vitamin C. This vitamin is an essential nutrient and antioxidant. One medium-sized tomato can provide about 28% of your recommended daily intake.
- Potassium. An essential mineral, potassium is beneficial for blood pressure control and heart disease prevention.
- Vitamin K1. Also known as phylloquinone, vitamin K is important for blood clotting and bone health
- Folate (vitamin B9). One of the B vitamins, folate is important for normal tissue growth and cell function. It’s particularly important for pregnant women.
*The above information is sourced from Healthline.
Prep Time: 45 min / Cook Time: 30 minutes / Servings: 8
- 5 large tomatoes (use whatever you have or what is in season. I used a combination of heirloom and steak tomatoes from my garden).
- 1 yellow onion, chopped
- 1 tbsp & 1 tsp olive (split in recipe)
- 5 garlic cloves, chopped
- 1 red bell pepper, chopped
- 2 jalapeños, chopped (If you don’t like spice, just use one or deseed before adding it to the soup).
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 1/2 tsp salt (split in recipe)
- Pepper (to taste)
- 4 cups low sodium broth (vegetable or chicken, depending on your preference)
- Optional Toppings:
- Fresh parsley
- Parmesan cheese
- Preheat the oven to 425 degrees.
- Chop the tomatoes and add them to a sheet pan. Drizzle with 1 tsp of olive oil and season with 1 tsp of the salt and some pepper.
- Cook tomatoes for 20 – 25 minutes, until they start to release their juices and get slightly charred on top.
- While the tomatoes cook, heat up a large pot on medium/high heat. Add 1 tablespoon of olive oil to the pot. Once heated, add the onions and garlic. Cook until translucent, around 5 minutes.
- Add the bell pepper and jalapeños and continue to cook for another 5 minutes.
- Add in the tomatoes (including all the juices from the pan), and all seasonings (basil, oregano, and salt). Stir to combine.
- Add the chicken or vegetable broth and bring to a simmer.
- Once the soup reaches a simmer use an immersion blender or place in a heat resistant blender and blend until smooth.
- Top with chopped fresh parsley and parmesan cheese. Enjoy!