Roasted Tomato Soup
8 medium size tomatoes
1 large sweet onion
6-8 cloves of garlic
2 tbsp olive oil
3-4 cups chicken or vegetable stock
2 tbsp coconut oil or butter
1 tbsp dried thyme
1/2 tsp cayenne pepper (optional)
Handful of fresh basil leaves
Salt and pepper, to taste
Preheat oven to 400 degrees. Chop and core tomatoes and onions. Spread tomatoes and onion on a baking sheet, adding garlic cloves and sprinkling with salt and pepper. Drizzle with olive oil and transfer baking sheet to oven, roasting for 30-40 minutes.
Dump the contents of baking sheet into a large soup pot. Add stock and bring to a boil. Once the mixture reaches a boil, add coconut oil or butter. Reduce heat, and simmer for 30 minutes.
Add basil, thyme, and cayenne(if using). Blend until smooth using a blender or food processor. Taste, and add additional salt and pepper if needed.
For a creamy, bisque-like soup stir in a spoonful of fat-free Greek yogurt.
I like soups that can count as a vegetable serving, so I changed the original recipe a bit. I upped the amount of tomatoes. The recipe makes about 8 cups of soup, so I wanted to have at least one tomato for every serving. I figure a soup can’t replace a vegetable serving unless it’s as nutrient dense as eating a half a cup(at least) of the vegetable it contains.
The original recipe called for unpeeled garlic, but I used peeled cloves. I got tired of constantly buying garlic and most of it going bad, so now I just buy those bags of peeled garlic and store the garlic in the freezer. Inside the big bag are smaller bags of about 10-12 cloves each. Less mess, stink, and it doesn’t go to waste. Win-win-win.
I’m not a huge fan of spicy foods, but I feel the cayenne is needed in this soup. It adds a gentle heat at the end of every bite, and strengthens the flavor profile.
I used 4 cups of stock and ended up with the typical tomato soup consistency(maybe just a tad thicker). Next time I think I’ll only use 3 cups of stock since I like my soups thicker. Adding Greek yogurt makes it thicker too. I like adding the yogurt because it cools the soup down so you can start eating faster after reheating in microwave. (I’m usually really hungry at lunchtime, and I’ve never been very good at waiting for my food to cool down!)
To make this soup a meal, I added two poached eggs, SO yummy! Other ideas include adding chicken, chopped hard-boiled eggs, or bacon. Just watch your calories and fat if using bacon.
This soup with also be great with some roasted zucchini stirred in.
Even though the recipe requires over an hour of cooking time, the hands-on time is only about 20 minutes. It’s perfect for those days when you’re catching up on your favorite shows, laundry, or reading. Enjoy!
(serving size is 10oz.)
Calories 120
Fat 7.5
Carbs 10
Protein 3.5
Taiso Fitness and Nutrition
If you are looking for a unique gym experience try Taiso Fitness and Nutrition. We are Tacoma’s fitness and nutrition gym for people who want to get out of pain or improve performance, who need immediate, measurable results, and want to make educated decisions to take control of their health.
Ready to get out of pain or improve performance? Looking for a gym, personal trainer, or unique boot camp experience? Set up a complimentary consultation, or start a 21 Day Risk Free Trial. Stay up to date on the latest information through our website at www.taisofitness.com
