Fresh tomatoes are roasted then blended with a few other vegetables, broth, and seasoning to create a creamy – and healthy! – tomato soup that is miles above the canned condensed version.
We had a fabulous Thanksgiving! I ate way too much and am ready to slip into a turkey coma any minute now. After huge meals like that, I crave something a little lighter. This soup is exactly one of those kinds of meals.
I actually had this recipe published in an e-cookbook put together by the health team at work last year. Employees across the US vote for favorites and my soup came in 3rd place in the lunch category. I was just happy to see one of my recipes in print but just knowing lots of people liked it helped!
I get to work today (Black Friday) which works for me. I am not a Black Friday shopper and the office will be d*e*a*d so I should hopefully get a lot done. It’ll be nice to have a quiet day at work for a change. I may even check out a few online Black Friday deals. 🙂
- 3 lbs tomatoes, halved
- ¼ c olive oil, divided
- 2 Tbsp garlic powder, divided
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp freshly ground black pepper, divided
- 1 Tbsp jarred minced garlic
- 2 carrots, peeled and diced small
- 2 celery ribs, diced small
- 14.5 oz can low-sodium chicken broth (~2 cups)
- 1 Tbsp dried basil
- Preheat the oven to 375°. Line a large rimmed baking sheet with aluminum foil.
- Place the tomatoes on the baking sheet cut side up. Drizzle with 2 Tbsp olive oil and season with 1 Tbsp garlic powder, the salt, and ½ tsp black pepper.
- Roasted for 20-25 minutes.
- Meanwhile, heat the remaining 2 Tbsp of the oil in a large deep skillet or Dutch oven over medium-high heat. Add the garlic and cook, stirring for about 1 minute. Add in the carrots and celery and cook, stirring often, until tender, about 10 minutes. Add the chicken broth, basil, remaining 1 Tbsp garlic powder and ½ tsp black pepper. Bring to a simmer. Transfer to a large bowl and reserve the pan
- Place half of the roasted tomatoes and half of the broth mixture into a blender or food processor. Do not put the cover on or remove the venting cover of the lid. Cover it with a towel to allow steam to escape and puree on high until smooth, about 5 minutes. Pour the blender contents into the reserved pan from cooking the vegetables.
- Repeat the process with the other half of the tomatoes and broth mixture and return to the pan.
- Taste and season with salt and pepper as necessary. Stir everything together and bring to a simmer over medium-high heat. Simmer for 1-2 minutes before serving.