Key Takeaways:

Linda collects cookbooks but likes to add her own unique touch to the recipes she uses. Through trial and error, she developed a low-sodium roasted tomato soup packed with flavor.

Cooking Time

3-6 hours

Ingredients

1-2 pounds tomatoes, cut into chunks (grape or cherry tomatoes are not cut, plum tomatoes and others may be quartered.)

2-4 carrots washed and peeled or scrubbed with peels on, cut into 1-2 inch chunks

2-3 peeled onions, quartered or in eighths depending upon onion size

1 small head of garlic, separated, peeled (optional)

1 28-ounce can no-salt tomatoes (any variety, any form)

1 3-ounce can tomato paste 

1 32-ounce box unsalted vegetable broth* 

2-4 bay leaves

Optional: 1-2 tablespoon mixed dried vegetable flakes (a low-sodium flavor enhancer)

Optional: generous splash dry white wine such as chardonnay or water for deglazing pan

*Chicken broth can be substituted. If you do, add the leaves from a head of celery to the stockpot with the bay leaves. Remove before blending the sauce‚Äć

Directions

1. Spray a large roasting pan with vegetable spray. (Note: I prefer Granite Ware)

2. Arrange raw vegetables in a single layer and spray tops.

3. Roast at 400 degrees F (200 degrees C), turning in 10-15 minutes until vegetables break down and caramelize.

4. Any fresh tomatoes will do, but I prefer plum or grape.

5. If tomatoes are seedy, remove most of the seeds and liquid before roasting. 

6. If they don’t caramelize, that’s fine. The recipe will still work.

7. Transfer vegetables to a stockpot or slow cooker.

8. Add broth, tomatoes, paste, bay leaves, and dried vegetables.

9. Deglaze the roasting pan with wine or water, scraping the bottom and sides of the pan, and add to the soup pot.

10. Simmer 1-2 hours in a stockpot or 3-4 hours in a slow cooker, starting on high and turning down to low once the soup boils.

11. Allow to cool for an hour or so.

12. Important: Remove the bay leaves. Count them when putting in and before processing.

13. Process in a blender in batches or with a stick blender.

Best after refrigerated overnight.


Garnish ideas: Besides the obvious choices of butter crackers or grated cheese, our favorite is grilled cheese croutons. 

Simply make your own version of a grilled cheese sandwich:

Be creative with bread and cheese choices. 

Cut into chunks and sprinkle on top of the soup. 

Stale bread works well to soak up the soup. 

Nov 30, 2022
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