A few years ago, I never would have made homemade roasted tomato soup. I used to think that tomato soup was boring and I greatly preferred other soup recipes. Maybe I had too many cans of the condensed version, which are so hopped up on sodium that you can’t taste anything else. Or, more likely, maybe I just wasn’t making it right at home. No matter the reason, I just didn’t think that tomato soup was anything special.
Fortunately for me, I had so many garden fresh tomatoes this year that I had to try again. After all, I could only make so much salsa and fresh salads! After roasting a handful of tomatoes for a pasta dish, a lightbulb went off – what if I made homemade roasted tomato soup? Could that be the answer to my boring tomato soup woes?
After making this recipe, I realized that roasting the tomatoes was the crucial step that had been missing from my previous soup making. The mystery was solved and it turns out that tomato soup isn’t boring at all when you make it this way! In addition to being delicious, this recipe is a great way to use up the produce from your garden. Or, if you don’t have a garden, use this as an opportunity to take advantage of the bounty at the farmers market.
Why This Recipe Is So Darn Delicious
Let’s take a peek at the recipe components and break down exactly what makes this soup so tasty. When you look at the ingredients by themselves, they may not stand out, but each one brings a unique quality. Combine them all together, and you have something that’s really special.
Roasting the Roma tomatoes – roasting the tomatoes brings out a sweetness that goes missing when they’ve simply been simmered. As they roast, their edges brown and caramelize and enrich their naturally sweet flavor. This step transforms the tomatoes from being simply acidic to something rich and exotic.
Balsamic vinegar – if you think vinegar is an odd ingredient to add to a soup, you might be right. But, bear with us. Balsamic vinegar actually adds a surprising amount of depth to this soup. This type of vinegar is less acidic than other kinds and brings a deep sweet flavor. It also adds a hint of umami, the taste component that allows us to taste savoriness.
Vegetable broth + skim milk + honey – these ingredients give body to the soup. The vegetable broth thins out the thick tomatoes, while the skim milk adds some nice depth and mouthfeel to the soup. If you’re trying to go dairy free, you can skip the milk altogether, but we think it’s part of what makes this soup special.
Fresh basil – basil itself has a hint of sweetness but it also adds a peppery flavor and an incredibly aromatic character. Swirling thinly sliced basil into your soup just before serving will bring the aroma to the forefront, making a great first impression. After smelling this soup, you won’t be able to prevent yourself from digging in!
A batch of this homemade roasted tomato soup alongside an oven baked vegetable quesadilla or a clean eating grilled cheese is the perfect way to enjoy a quick and easy meal. After you make it, let us know if you think it’s as special as we do!
Yields:4 servings | Serving Size 1 1/2 cups | Calories: 117 | Total Fat: 4g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 1mg | Sodium: 281mg | Carbohydrates: 19g | Fiber: 2g | Sugar: 17g | Protein: 3g |
Ingredients
- 10 Roma tomatoes, cut into quarters
- 1 tablespoon olive oil
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup dark balsamic vinegar
- 2 cup vegetable broth
- 1/2 cup skim milk
- 2 tablespoons honey
- 1/4 cup fresh basil, sliced into thin strips
Directions
- Preheat oven to 400 degrees. Line a baking sheet with foil and spread the tomatoes in an even layer. Sprinkle with olive oil, salt, pepper, and vinegar. Roast for about 30 to 35 minutes or just until the tomatoes begin to char a little.
- Transfer the roasted tomatoes to a blender in small batches and blend until smooth. Add water as needed to the tomatoes if the mixture is too thick to blend. Pour the blended tomatoes into a large soup pot.
- On medium low heat, add the vegetable broth, milk, and honey to the blended tomatoes in the soup pot. Stirring often, bring the mixture to a simmer. Simmer for 10 minutes. Ladle into serving bowls and sprinkle basil on top.
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