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Roasted Tomato Vegetable Soup – Roasting the tomatoes intensify the flavors in this summer soup! Full of fresh vegetables it is incredibly savory. Perfectly flavored, the Yukon gold potatoes almost make the soup creamy without adding any cream. The Italian seasoning gives it just the right amount of flavor. I promise you that everyone will want seconds and this soup will be a family favorite!

The key to this soup is roasting the tomatoes. It intensifies the flavors and makes this soup incredibly savory. The Yukon gold potatoes almost make the soup creamy without adding any cream. The Italian seasoning gives it just the right amount of flavor.

WHAT ARE THE BEST VEGETABLES FOR VEGETABLE SOUP?

Almost any veggies can be used in vegetable soup; tomatoes, zucchini, potatoes, carrots, turnips, onions and leeks. This soup uses leeks and you’ll want to make sure they are very clean prior to cooking. What is the best way to clean a leek?

  1. Cut off the dark green leaves.
  2. Slice in half length-wise.
  3. Slice off the root.
  4. Run the leek under water, rinsing the dirt from all of the layers, checking to be sure they are clean.

STEP-BY-STEP DIRECTIONS TO ROAST TOMATOES

  • Preheat the oven to 350 degrees.
  • Cover the cookie sheet with parchment paper or tin foil. This will make clean-up a breeze!
  • Cut the ends off the tomatoes and slice them in half lengthwise.
  • Lay them on a cookie sheet with the cut side up.
  • Chop the garlic and sprinkle each tomato with a bit of garlic and then drizzle with olive oil.
  • Salt and pepper each tomato half. Roast in the oven for 40 minutes.
  • When tomatoes are done roasting, remove them from the oven.
  • Flip them over and remove the skin and discard. This is easy to do with a fork and tongs as pictured below.
  • The skin of the tomato will peel off easily, discard the skin. Cut the tomatoes into small pieces.  Save the roasting juices and set the tomatoes & juices aside.

Preparing the soup is easy. While the tomatoes are roasting, chop and prepare the vegetables. Sauté them until they are lightly browned. Add the spices and saute for another minute or two. Then add the broth and the tomatoes as prepared above. Bring everything to a boil, reduce to a simmer for about 20 minutes or so.

Ingredients

  • 8 roma tomatoes sliced in half
  • 1 leek dark green leaves removed, cleaned well and chopped
  • 2 carrots cleaned, quartered and diced
  • 1 zucchini chopped
  • 2 Yukon gold potatoes cleaned and diced into bite sized pieces
  • 2 cloves garlic finely chopped
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • pinch red pepper flakes
  • 1 tbsp butter
  • 4 cups chicken or vegetable broth low sodium
  • olive oil, salt & pepper for drizzling over tomatoes

Instructions

  1. Preheat the oven to 350.

  2. Cover the cookie sheet with parchment paper or tin foil. This will make clean-up a breeze!

  3. Cut the ends off the tomatoes and slice them in half lengthwise. Lay the tomatoes on a cookie sheet with the cut side up.

  4. Chop the garlic and sprinkle each tomato with a bit of garlic and then drizzle with olive oil. Salt and pepper each tomato half. Roast in the oven for 40 minutes.

  5. When tomatoes are done roasting, remove them from the oven. Flip them over and remove the skin from the tomatoes. The skin of the tomato will peel off easily, discard the skin. Cut the tomatoes into small pieces. Save the roasting juices and set the tomatoes & juices aside.

  6. While the tomatoes are roasting prepare the vegetables. Dice the carrots, celery and zucchini. Dice the potatoes into small bite sized pieces. Clean the leeks, thinly slice.

  7. In a large sauce pan, over medium-high heat melt the butter, then saute’ the leek, carrots, zucchini, celery and potatoes until lightly browned, about 6-8 minutes.

  8. Add the spices – Italian seasoning, salt, pepper, red pepper flakes and garlic and saute’ for another minute or so.

  9. Add the broth and tomatoes along with any juice. Increase the heat to high and bring the soup to a boil, reduce to a low simmer for about 20 minutes or so until the potatoes are soft.

  10. Serve with parmesan cheese and crusty French bread.

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