Fire Roasted Tomato Soup
I am coming to you from snowy Baltimore! It has been SO COLD here, all I’ve been wanting to eat are delicious, warm meals. This soup is just perfect for that! The actual recipe below is an adaptation of one of my moms famous soup recipes (she makes THE BEST soups), but I’ve tweaked it a bit to make it a little healthier! This soup is the perfect example of a healthier classic recipe, that is FULL of flavor! If you’re a soup lover, you’re going to LOVE this! Enjoy!
2 28oz cans of whole tomatoes (reserve the juice)
2 cups chicken or vegetable stock
2 cups tomato juice (reserved from can)
4 shallots, diced
2 cloves garlic, minced
3 tablespoons coconut sugar (sub brown sugar)
2 tablespoons butter or olive oil
2 tablespoons tomato paste
2 tablespoons All-Purpose flour
Pinch of cayenne pepper
Salt & pepper to taste
Preheat oven to 450F.
Remove whole tomatoes from can, reserving the juice. Cut the tomatoes in half, and remove the seeds (sometimes just giving them a gentle squeeze over the sink bursts the seeds from the tomatoes!). Place tomatoes and whole garlic cloves on parchment-lined baking sheet and sprinkle with coconut sugar. Roast for 20-30 minutes.
While the tomatoes are in the oven, warm olive oil or butter over medium heat in a large pot. Once oil is glistening, add chopped shallots and stir until translucent. Add chicken stock, tomato juice and tomato paste. Whisk in flour to create a roux. Let simmer on low heat until tomatoes have finished roasting.
Once the tomatoes and garlic are out of the oven, carefully place them into a blender (or use an immersion blender to blend everything together in the pot), with 1 cup of soup mixture from the stove. Blend until smooth. Pour pureed tomatoes back into the pot and allow the soup to simmer on low heat for 15 minutes. Add cayenne pepper, salt and pepper if desired.
Serve over quinoa or brown rice, or with a grilled cheese!