Roasted Tomato Soup
Turn your surplus of tomatoes into a rich, creamy soup! Don’t let tomatoes go to waste. Roast them and create a delicious soup.
Roasted Tomato Soup can be made ahead of time and then frozen for up to three months. What’s better than a hot bowl of tomato soup on a afternoon?
– Red onion
– Olive oil
– Salt and pepper
– Red bell pepper
– Russet potato
– Tomato paste
Preheat oven to 425 degrees. Place tomatoes, red onion, and bell pepper, and garlic on a baking sheet.
Drizzle with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar and season with salt and pepper. Roast for 25 minutes.
While the tomatoes are roasting, heat 1 tablespoon of olive oil in a medium-sized saucepan over medium-high heat. Add the diced potato.
Cook until the potato begins to crisp, about 8 minutes, stirring occasionally. Stir in the tomato paste. Pour in the vegetable broth.
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