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Roasted Tomato Soup
Tomato soup is a classic comfort dish that warms both body and soul. With its rich, savory flavor and velvety texture, this Roasted Tomato Soup is perfect for chilly nights, lunches, or as a simple starter. Made from roasted ripe tomatoes garlic, and onions, and finished with microgreens and spices, it offers a perfect balance of tanginess and natural sweetness. Not only is tomato soup a delicious meal, but it’s also packed with antioxidants, vitamins A and C, lycopene, and the many micronutrients from the microgreens, making it a nutritious option. Whether you enjoy it with a grilled cheese sandwich or a sprinkle of fresh basil, this best tomato soup recipe ever will satisfy and nourish!
Do you have extra microgreens that are getting a little leggy?
They are still nutritious! Adding them to soups is a great way to add nutrition and use up those older microgreens. The microgreens are added after the other vegetables are cooked, so all the nutrients are retained.
Too many tomatoes?
For those who are harvesting the last of your tomatoes before frost- or have been gifted some lovely, homegrown tomatoes, here is a wonderful way to turn them into a nutritious, creamy, tomato soup.
Roasted Tomato Soup
The best Tomato Soup recipe! A great way to use up extra microgreens and fresh tomatoes, this tomato soup is rich, flavorful, and nourishing.
Ingredients
- 3 1/2 lb Ripe TomatoesÂ
- 1 large Onion
- 5 Cloves of Garlic, with skins on
- 2 TBLSP Olive Oil
- 3/4 tsp Smoked Paprika
- 1/8 tsp Crushed Red Pepper Flakes
- 1/2 tsp Salt
- 1/4 tsp Black Pepper, freshly ground
- 2 1/2 cup Vegetable Stock
- 1/2 cup Fresh Basil Leaves (or 2 Tblsp dry)
- 1/2 can White Beans, drained (aprox. 1 cup)
- 1 cup finely chopped pea microgreens (or 1/3 cup radish, broccoli, or Super Booster microgreens)
Instructions
Roast the Vegetables
- Heat oven to 450F
- Quarter large tomatoes or halve cherry tomatoes and arrange them cut-side-up on a parchment paper-covered baking sheet.
- Slice the onions thin and add to the baking sheet
- Place the garlic cloves (with skins on) on the sheet
- Drizzle with the olive oil. Bake for 30 to 40 minutes and then remove from oven.
- While the vegetables are roasting, add the microgreens to 1 cup of the broth and puree in a small blender.
In a Large Pot:
- Place the roasted vegetables in a large pot. Squeeze the garlic out of the skins and discard the skins.
- Add the beans, S &P, spices, basil, and remaining broth to the pot. Heat to a low boil.
- Remove from the heat and add pureed microgreens.
- Using an immersion blender, carefully puree the soup.
- Adjust seasonings as desired
- Serve warm. Top with croutons, cracker crumbs, radish microgreens, roasted cashews, and/or grated cheese.
Notes
If you do not have an immersion blender, you can blend this in a regular blender- but carefully! Allow the soup to cool slightly, then add a small amount at a time to a regular blender and puree.
