Something you need to know about me. Okay, well you probably don’t need to know, but let’s just pretend you do. I love soup. I think soup is the best and I probably make soup for dinner twice a week and eat it for lunch almost on the daily. It would be more often, of course, but my family has informed me that this love of soup business is kinda getting out of hand, so I have to be more judicial with my soup doling out. Not that I ever really will, but as far as they know I’ll be branching out. With stew. Stew is basically a really thick soup. And Pho. That’s just soup in vietnamese. And don’t even get me started on cock-a-leekie. Everyone will eat it just so they can say cock-a-leekie. So, yes, soup and I sorta have this thing.
Add to my major soup love this also weird new vegetarian kick, as in, how can I make my eco footprint smaller and smaller, and I’m suddenly scrambling for ways to make soup using no meat products at all. This means, using no bone broths, no meaty stocks, no nothin’. Not that I’m off those. No. Never. They’re good for you, They are full of vitamins and minerals that are great for healthy bodies, immune systems, etc. But, in the name of all things Cowspiracy, I’m trying to do more with vegetables and less with meat.
Now, it’s barely spring yet, so I get that foodstuffs are limited. And as I like to use up all my produce, whether or not they are family favourites, I like to keep on hand a few go-to recipes that use up lots of veggies. Like this Roasted Tomato Soup. It’s hearty, creamy, garlicky, and best of all, EASY. It uses simple ingredients you probably already have on hand, and you don’t have to worry about making sure you have stock since the only liquid used in this recipe is water (don’t worry, it doesn’t taste like mmm…soup with water… I promise!).
If you want, jazz up the Roasted Tomato Soup with a few homemade croutons, or some freshly shaved parmesan. Or, if you’re like me, and eat your lunch standing over the sink, then a sprinkling of roughly torn fresh basil and a few grinds of pepper is all you really need.
Tomatoes. Did you know?
Of course, tomatoes are good for you. I mean, they’re a vegetable, so they must be. Obvi. They’re full of vitamin C, potassium, and folate. They also have good amounts of vitamins A and B, both of which play important roles in maintaining healthy skin. Tomatoes are low in calories and have a decent amount of fibre. All of these are amazing and great reasons to eat more tomatoes. Like now.
But even better?? Did you know that tomatoes are full of lycopene? Lycopene is this really cool antioxidant that has the ability to suppress free radicals. Basically, it can help hinder things like heart disease, and certain cancers. Also, some scientists believe that lycopene has the ability to prevent premature aging and may even protect the skin from UV rays. Pretty cool, right? Lycopene is unique too, because instead of degrading during the cooking process, its properties are actually increased! So, get ready to roast some tomatoes!
Roasting tomatoes for your Roasted Tomato Soup
Roasting tomatoes is super easy. All you do is cut ’em in half lengthwise, throw them on a parchment paper lined baking sheet, drizzle some olive oil on them and sprinkle with salt and pepper. You can absolutely roast them at this point, but I like to elevate the tomatoes a bit by adding a couple of garlic cloves to roast along with the tomatoes, and I usually nestle some fresh thyme in as well, since thyme and tomatoes are a great pairing.
Roast at 400 degrees for 40-50 minutes, or until the tomatoes are soft and look caramelized on top.
**make ahead** you can make these a few days in advance too! Just roast and then let them cool, put into a container and refrigerate until you’re ready to use to make your roasted tomato soup. How easy is that?!