THE BEST CREAMY ROASTED TOMATO SOUP

Who else is already beginning to crave fall soups, everything pumpkin and the cute Fall Fashion that comes along with the gorgeous month of Autumn? I swear I must not be the only one. I have a bunch of Fall dresses and cozy sweaters that are just itching to surface from the back of my closet just in time for the leaves to change. Too soon? 

And with Fall comes soup. And lot’s of it. I’m a soup person. I love rich, hearty, nutritious, comforting soups in particular and what better way to welcome Fall than with a giant bowl of Healthy Creamy Roasted Tomato Soup?

This soup means business. Not only are the tomatoes roasted to perfection but I also threw the garlic and onions in the oven to roast alongside the tomatoes for good measure. This equates to some serious soup flava and also less hands on time in the kitchen pre-sauteing the veggies before blending them into a delicious soup. Less work and more tastiness? Yes, please!

This soup even got the thumbs up from J – who is a serious soup critic. When gobbling this soup up with some tasty fresh-from-the-oven Easy Artisanal No-Knead Maple Oat & Seed Bread(recipe to come, I’m seriously obsessed), he said to me “Wow, you can really taste the difference of the roasted tomatoes”. He will never admit to me if he doesn’t like a recipe perse, but he’ll politely take a few bites and say that he’s ‘not that hungry’ and will ‘save the rest for later’. Let’s just say, there was not much of this soup left to munch on later and we were both sad when we managed to finish the pot off the next day.

This Healthy Roasted Tomato Soup is creamy, hearty, naturally vegan & gluten-free, boasting with nutritious flavor and is best served alongside a warm piece of homemade, perfect-for-dipping-crusty bread. Fall, ready or not, here I come. 

CREAMY ROASTED TOMATO SOUP

 

PREP TIME

5 mins

COOK TIME

1 hour 10 mins

TOTAL TIME

1 hour 15 mins

 

This is the best Roasted Tomato Soup. The tomatoes are roasted to perfection alongside the garlic and onions for good measure. This Healthy Roasted Tomato Soup is creamy, hearty, vegan, naturally gluten-free, boasting with nutritious flavor and is best served alongside a warm piece of homemade, perfect-for-dipping-crusty bread. In short, this Creamy Roasted Tomato Soup makes the perfect fall or winter meal.

Author: Ceara

Recipe type: Soup

Serves: 6 bowls

INGREDIENTS

• 16 Roma tomatoes, cut in half lengthwise
• 2½ medium yellow onions, cut in half lengthwise
• One garlic head (see directions - use 8 roasted peeled garlic cloves in soup)
• 1½ tbsp olive oil (for drizzling)
• Salt & Pepper (for drizzling)
• 2 tsp paprika
• 2 tsp dried basil
• 1 tsp dried oregano
• 1 tbsp maple syrup
• 2½ cups water
• 1 cup light coconut/almond milk
• Splash Hot Sauce
• Bay Leaf

DIRECTIONS

1. Preheat the oven to 400f or 200c.
2. Cut tomatoes and onions in half lengthwise. To prepare the garlic for roasting, peel the outer skin from the entire head of garlic. Cut the top of the garlic head off in order to expose the top of the garlic (making sure that the majority of the garlic is still intact).
3. Place the tomatoes (facing up), onions and garlic (exposed garlic side up) side-by-side on a parchment-lined baking sheet and drizzle with olive oil, salt and pepper.
4. Roast in the oven for 60 minutes. Check after thirty minutes to ensure that garlic and onions are not getting too dark. When perfectly roasted, the tomatoes, onions and garlic should begin to shrivel and begin to darken.
5. Let the vegetables cool down for 5 minutes after taking them out of the oven.
6. In a large pot using an immersion blender or large blender, blend the tomatoes (with the juices that accumulated in the pan while roasting), onions, 8 peeled garlic cloves, paprika, basil, oregano, water, coconut/almond milk and maple syrup until perfectly creamy smooth.
7. Simmer in large pot for 5 minutes with bay leaf to allow the flavors to come together. Season with a couple splashes of hot sauce to taste (optional).
8. Serve alongside a warm piece of crusty bread! Enjoy!

EASY THAI SHRIMP SOUP

I am such a sucker for Thai take-out, particularly for red curry and coconut soup. I order it on a weekly basis! But ordering take-out this often has been getting a bit costly so this homemade coconut curry soup comes in very handy. And it tastes a million times better too.

Best of all, it’s so easy to make, and it doesn’t require ingredients that are hard to find. And if you’re not a fan of shrimp, you can easily swap that out for chicken, pork or even tofu for a vegetarian option. Either way, you’ll be sure to skip your usual Thai take-out and indulge in this budget-friendly version instead!

Easy Thai Shrimp Soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 6 servings

Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!

Ingredients

• 1 cup uncooked basmati rice
• 2 tablespoons unsalted butter
• 1 pound medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 1 tablespoon freshly grated ginger
• 2 tablespoon red curry paste
• 2 (12-ounce) cans unsweetened coconut milk
• 4 cups vegetable stock
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Instructions

• In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
• Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
• Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
• Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
• Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
• Stir in rice, shrimp, lime juice and cilantro.
• Serve immediately.

This is a nice, well-rounded meal that has a good amount of several nutrients including folate, potassium, and iron. Eating soup is also a good way to fill up faster. The water in the soup will fill you up faster than eating solid food and drinking water on the side!