Soup is one of my absolute favorite way to have an affordable and healthy meal that is also extremely satisfying.
Roasted Tomato Soup
3 tbs. Extra Virgin Olive Oil
1 whole Onion coarsely chopped
3 cloves of garlic through garlic press
2 cans of diced tomatoes
1 carrot peeled and chopped
2 celery stalks
1 quart of organic chicken stock (substitute for water or vegetable stock)
6 fresh basil leaves
1 tbs. dried oregano
-red chili pepper flakes*
-Sea salt and fresh cracked pepper*
-Curry powder*
(*to taste according to preference)
Pre-heat oven to 375 degrees
In a large pot heat EVOO on medium-high heat.
Add onions to pot, heat until slightly opaque.
Add garlic saute for about 1 minute.
Add carrots and celery, cook down for about 3-5 minutes.
Add tomatoes and chicken stock. Simmer for 5 minutes stirring occasionally.
Add spices
Put in blender in two batches, still keep the soup chunky.
Transfer into cast iron soup pot. Cover and roast in oven for about 5-7 minutes.
Top with Fresh Basil
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