Big Batch Roasted Tomato Soup Recipe
Healthy freezer meal: make-ahead tomato soup
A beautiful Tuscan inspired soup that is great served fresh or reheated from the freezer. Enjoy this soup with a whole grain bun and your favourite hard cheese for lunch or a weeknight supper.
Recipe adapted from Whitewater Cooks by Shelley Adams
Makes 12-16 servings
(If you want a smaller recipe feel free to half the ingredients below)
What you need:
12 fresh tomatoes, quartered and roasted
1/4 cup balsamic vinegar
2 tbsp brown sugar
1/4 cup olive oil
4 cloves garlic
3 large onions, diced
1 1/2 cups sun-dried tomatoes
2-28 oz cans low sodium canned tomatoes
2 cups (more or less based on desired thickness) vegetable or chicken stock
1/4 cup dried basil
Parmesan or asiago cheese to garnish
How you prepare:
Toss fresh tomatoes and garlic cloves with balsamic vinegar, brown sugar, and half of the olive oil and roast in a 350F oven for 30 minutes. In a large soup pot, heat remaining oil and sauté onions until softened and slightly caramelized. Add canned tomatoes, stock, and sun-dried tomatoes. Let simmer for 20 minutes. Add roasted tomato mixture and dried basil. Puree in food processor and heat. Ladle into bowls and sprinkle with parmesan or asiago cheese.
Carbohydrates 25.9 g
Protein 5.4 g
Fat 5.1 g
Dietary Fiber 5.1 g
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About Andrea Holwegner
CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker
Andrea the «Chocolate Loving Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more