Healthy Tomato Soup Recipe With A Secret Ingredient

SECRET INGREDIENT TOMATO BASIL SOUP

Steps:

• ROAST: Position a rack in the center of the oven and preheat the oven to 375ºF. Place the tomatoes, onions, garlic, and carrots on one large baking sheet. It's okay if some of the ingredients are overlapping. Drizzle the olive oil along with a generous pinch of salt and pepper and give it a good toss so it's all evenly seasoned. Place the baking tray in the oven and allow the ingredients to bake for 1 hour. Check on the ingredients around 30 minutes and give it a toss as needed.
• BLEND: Transfer the ingredients along with any juices from the baking tray to a blender and blend the veggies until they are completely smooth. If you've got a super powerful blender it will go in one batch and be super quick. If you've got a regular blender, you may need to add a little broth to help it along. If you've got a hand blender, you can skip this step and add all the remaining ingredients into a large pot and just blend it all there.
• SOUP: Transfer the puree into a large dutch oven over medium heat. Add the chicken broth and allow the soup to heat all the way through, about 5-7 minutes. Add the balsamic vinegar and red pepper flakes. Add two tablespoons of the pesto and give the soup a taste. If desired, add more. I used 4 in total because I love a little extra punch of basil. Season with additional salt and pepp as desired. Serve with cheese toasts.

HEALTHY TOMATO SOUP RECIPE (WITH A SECRET INGREDIENT!)

Steps:

• Heat the olive oil in a large soup pot over medium heat. Add the shallot and sauté until softened, about 5 minutes. Stir in the tomato paste, garlic, and crushed red pepper, and cook until fragrant, about 1 minute.
• Add the canned tomatoes (with the juices), white beans, vegetable broth, and a heaping ½ teaspoon salt, cover, and simmer over low heat to allow the flavors to meld, about 20 minutes.
• Add the basil, parmesan, butter, and balsamic vinegar. Puree the soup with an immersion blender or in batches in a blender or food processor until very smooth. (If using a blender, hold a dish towel over the lid and make sure not to cover tightly to allow air to escape from the top).
• Season with additional salt and pepper to taste.

HEALTHY TOMATO SOUP

Steps:

• Heat the oil in a large pan and cook the onion for 8-10 mins until softened and starting to take on a little colour. Add the carrots, garlic, peppers and sweet potato. Cook for a further 10 mins, stirring often and taking care not to burn the garlic. Add the tomatoes, stock, herbs and 1 litre of water. Bring to a simmer. Cover and cook for 20 mins until the sweet potato is soft.
• Use a hand blender to whizz the soup until smooth. Stir in the cream and season to taste. Can be chilled for three days or frozen for up to three months.