Like most recipes I’ve created, the inspiration was from Pinterest. Tomato soup is one of my favorites and I was tired of eating the same canned soup when I wanted something to go with my grilled cheese. I searched tomato soup recipes on Pinterest and found a roasted bell pepper tomato soup, it sounded delicious! I made the soup and my mom had the idea of adding some other veggies into it since I have a hard time eating veggies unless they’re blended or cooked with something else. And so this recipe was born! I love this soup because I always have plenty of it leftover so I freeze the rest for when I need a quick and satisfying meal. It can even be Vegan!
- 5 Cups Tomatoes Quartered
- 1 Medium Onion Chopped
- 2 Bell Peppers Chopped
- About 5 sticks of Celery Chopped
- About 8 Carrots chopped
- 6 Cloves of garlic smashed
- Olive oil
- Salt and Pepper to taste
- 2-3 Tbs Tomato Paste
- 2 Cups Chicken or Vegetable Broth
- 1/4 Cup Heavy Cream (optional)
- Sugar to taste
- Fresh Basil
- Grated Parmesan
Directions
Preheat your oven to 375 F. Put the quartered tomatoes on a baking tray and sprinkle with salt and pepper. Get another baking tray and add the onion, bell peppers, celery, carrots, and smashed garlic. Drizzle with olive oil and toss around in pan to cover all the veggies, sprinkle with salt and pepper. Put the two trays in the oven and cook until all the vegetables are cooked completely through, about 30-45 minutes. To test: use a fork and poke, it should go through the veggie with ease. Once everything is cooked get a large pot and scrape both trays into pot, make sure to get all of the juices and flavor off the pans. Get a handheld blender and blend all of the veggies together until you see no chunks and it is smooth. Add broth and tomato paste, blend some more until all combined. If you don’t have a handheld blender, scrape tomatoes off pan into blender and blend until smooth, poor into pot. Then scrape all of the veggie pan into blender and add 2 cups of broth and tomato paste and blend until smooth. Bring the pot to medium heat, stirring every now and then to make sure it doesn’t burn. Simmer for about 10 minutes, add heavy cream and simmer for another 5 minutes. Taste and add tomato paste, sugar, salt or pepper if needed. Serve with fresh basil and Parmesan cheese. Enjoy with a grilled cheese, toasted bread or some crackers.
Notes:
- If you don’t have a handheld blender, instead of putting the roasted veggies and tomatoes into a pot, put it all in a blender and blend until smooth and no chunks are left. Add the tomato paste and blend. Pour the blended veggies into a large pot and continue with the recipe by stirring in rest of ingredients.
- As long as you have equal vegetables to tomatoes, your soup will be fine. I’ve played around with this recipe a lot and it works every time.
- Chop your veggies to about the same size so they cook evenly
- If some of the veggies get a little burned, don’t worry! It adds to the flavor and that’s what you want. Unless the veggies are burnt to a crisp, you don’t want that.
- While the soup is cooking at the end I always add another tablespoon of tomato paste and a teaspoon or so of sugar. I also add some garlic powder if it needs it. But leave it to your judgment and tastebuds of what your soup needs!
