TOMATO SOUP

This tomato soup is allium free, gluten-free, and dairy-free. It requires a few ingredients, your oven, stovetop, and an immersion blender. The most complicated part of this recipe is the need to use more than 1 kitchen appliance.

It’s not tomato season and I wanted to create the most flavor as possible. To do so I used plum tomatoes, canned tomatoes, and carrots. I diced and roasted them all in olive oil, thyme, and salt which developed a lot of deep flavors to add to the soup.

Keep scrolling to see what you’ll need and how to make this flavorful tomato soup. Don’t forget the grilled cheese!

TOMATO SOUP

PREP TIME: 20 mins

COOK TIME: 45 mins

SERVING SIZE: 4 servings

INGREDIENTS

• 9-10 plum/roma or any sweet tomato

• 4-5 carrots

• 1 bunch of basil

• 1 Bay Leaf

• 6 sprigs of thyme

• 2 large cans of whole peeled tomatoes

• 1/2 cup of Rao’s Sensitive Marinara (optional)

• 1 tbsp of Tomato Paste

• 2 tbsp of Butter

• 1-2 tbsp of maple syrup (instead of sugar)

• Diamond Crystal Kosher Salt

• Black Pepper

HOW TO MAKE THE SOUP

1. Pre-heat your oven to 435

2. Slice the fresh and canned tomatoes in half place on a baking sheet. I’ve lined mine in parchment paper (see image to the left)

3. Cut the carrots into oblong shapes and add to the baking dish

4. Drizzle olive oil, kosher salt and a the thyme on the veggies

5. Roast for 30-40mins

6. You’ll have to drain the liquid from the pan a few times if your tomatoes are extra juicy. Reserve the liquid to add to the soup. I poured mine into a large Pyrex measuring cup.

7. Once the veggies have completed roasting we can move on to the stovetop.

8. In a large pot melt the 2 tablespoons of butter and tomato paste, once cooked down add 1 can of whole peeled tomatoes, half of the bunch of basil, salt to taste, 1 bay leaf, and the reserved liquid that came off of the roasting pan.

9. Let this cook for 5 mins or so before adding the roasted veggies.

10. Add the roasted veggies and all of the remaining liquid on the pan. Bring to a boil and simmer for 20mins.

11. After 20 mins remove the basil and bay leaf

12. I use an immersion blender to blend all of the ingredients but you could also ladle some soup into a blender to puree.

13. Once the soup is at the consistency you like cook for a few more moments then serve with grilled cheese!

14. I also top the soup with fresh basil and then dunk my grilled cheese in the soup!