Most people think about having soup on those cold wintery nights so you can warm yourself up with something hardy. But how about during the summer when the vegetables are at the peak of freshness?
I came up with this version of tomato soup after talking to several people about how they like their soup. A lot of people were saying they didn’t like the canned version because it was too salty and bland. I won’t tell you the brand that they were referring to, but I knew I had to come up with something better.
I decided on using only fresh ingredients and needed something that I could either grill or roast in the oven. I kid you not when I say you can grill soup!! Well, at least the vegetables first, before putting them in the blender to get that smooth consistency we all think of when talking about tomato soup.
This is one of the few vegan dishes that I make that my kids will eat!
- 6-7 large tomatoes
- 2 tablespoons olive oil
- 1 medium carrot chopped
- 2 celery stock chopped
- 1 onion
- 4 garlic cloves
- 2 cups vegetable stock
- 1 large red bell pepper
- 1 tablespoon Italian Seasoning
- Salt and pepper to taste
Place all veggies on the cookie sheet and toss with olive oil. Sprinkle salt, pepper, and ½ tablespoon Italian seasoning over everything thing. Place cookie sheet in oven and roast at 400° for 15 to 20 minutes. You can even put the cookie sheet on the grill and cook everything that way, in case you don’t want to heat up your house in the summer time.
In a 4 quart pot add 4 cups vegetable stock and bring to a boil.
Once the vegetables are cooked remove from heat. Add to the vegetable stock. Using an immersion blender, blend everything until smooth.
Add ½ tablespoon Italian seasoning and salt and pepper to taste. Cook on medium high for 10 minutes.