Despite Environment Canada heat alerts, I crave soup. It’s probably my favourite thing to eat and make; not to mention how simple and easy it is.
I had some super ripe vine tomatoes and one onion left in my pantry. It seemed pretty dismal until I decided to try my hand at tomato soup. First, I roasted my veggies and garlic to soften them and create a more unique flavour profile. I left the rest of the work to my Dutch Oven and the blender.
3 vine ripe tomatoes (very ripe)
1 cooking onion
1 whole head of garlic
red pepper flakes
2 cups low sodium veggie broth
salt and pepper
fresh parsley and basil
2 fresh bay leaves
- To roast the veggies – preheat oven to 400 degrees. Cut tomatoes in half and scoop out seeds and extra juices. Cut onion in half and trim the top of the garlic head. Drizzle with olive oil and season with salt and pepper. Roast until soft and caramelized.
- Heat olive oil in Dutch Oven. Chop up your roasted veggies and throw them in the pot. Add red pepper flakes and let the flavours make nice for a few minutes.
- Add veggie broth, bay leaves and let the soup simmer for 25 minutes or until liquid reduces by one third.
- Chop your fresh herbs – I used about one handful. Sprinkle them in the soup and get ready to blend! Immersion handheld or counter top – whatever works. Blend that baby until super smooth and put it back on the heat to finish off.
Serve with crusty croutons or a classic grilled cheese sandwich and you’ve got lunch or the perfect pantry-purging dinner.