This soup is just amazing! It was sent to my inbox several weeks ago, courtesy of Janet and Greta Podleski, and it was perfect timing as my sister Elizabeth had just dropped off some fresh garden tomatoes. I have made this recipe twice in the same month. It was that good. Adding a little freshly grated Parmesan on top is just perfect!
Ingredients
8 large plum tomatoes, quartered, about 2 lbs (I didn't worry about what kind of tomatoes I used)
2 large red peppers, seeded and coarsely chopped
1/2 large sweet onion, cut into wedges (I used a red onion)
1 Tb. olive oil
1/4 tsp. each sea salt and freshly ground pepper
3 large whole garlic cloves, peeled
4 cups low-sodium vegetable (or chicken) broth
3 Tb. tomato paste
1 Tb. balsamic vinegar
2 tsp. coconut sugar or brown sugar
1 tsp. dried Italian seasoning
1/4 cup fresh basil (or 1-2 tsp. dry basil)
Freshly grated Parmesan cheese for topping (optional)
Line a large baking sheet with parchment paper or foil. Arrange tomatoes, bell peppers, onions, and garlic on baking sheet. Drizzle with olive oil and sprinkle with sea salt and pepper. Using your hands, mix the vegetables so they are coated with oil. Roast vegetables for 400 degrees F for about 45 minutes, or until vegetables are tender and browned around the edges. Remove from the oven and let cool slightly.
In a large soup pot, stir together broth, tomato paste, vinegar, sugar, and Italian seasoning.
Add roasted vegetables. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Carefully puree soup using an immersion blender. Stir in fresh basil (or dried). Add more salt and pepper to taste.
Serve with Parmesan cheese, if desired. Enjoy!
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