The tomatoes at my local farmers market are outrageous right now, they are just begging to be turned into something, anything…Tomato salad is an easy choice but today I propose you make soup. Soup is such an easy meal and, yes, I like to eat soup even in the dead heat of summer. Especially in the summer because of the abundance of perfect, local vegetables. You make a big pot of soup and you eat for the next couple of days.
I like this recipe because the roasting caramelizes flavors and tomatoes don’t taste acidic. Carrots bring a delicious sweetness and cannelini beans add creaminess typically found by using dairy. After you roast the veggies, you just blend and serve. No additional cooking required. Easy, peesy. And because this soup has all the nutrition you need in a meal (antioxidants from the veggies, healthy fats from olive oil, protein from the beans), it will become your go to lunch or dinner, perhaps with a side salad.
- 3 lbs fresh ripe tomatoes, about 8 large
- 2 medium carrots, peeled and cut lengthwise and in half
- 1 large onion, cut in large chunks
- 3 cloves garlic, peeled
- 1/4 cup olive oil
- 1 teaspoon basil and oregano, each
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cannelini beans (optional), cooked or from BPA free can
- 1-2 cups water
Preheat oven to 425F.
Line a large baking sheet with parchment paper.
Cut the tomatoes in quarters and arrange on the prepared baking sheet.
Add carrots, onion and garlic to the baking sheet.
Drizzle with olive oil, basil and oregano, salt and pepper.
Roast for about 45-50 minutes or until tomatoes are nicely soft and roasted.
Remove the vegetables from the oven and transfer to a blender. Add cannelini beans (optional) and 1 cup of water. Blend until smooth.
If the soup is still too thick, add more liquid to desired consistency. Season with salt and pepper.
Garnish in soup bowl with a teaspoon of pesto or basil ribbons.