November 8, 2012

Tomato Soup

Have you ever looked at the Nutrition Information on a can of Tomato Soup? I have not looked at it in a long time, but I can not imagine the calories and sodium content. I am beyond sure that the sodium in a can of tomato soup probably comes close to maxing out your sodium limit for the day.

I have always wanted to create my own tomato soup recipe. Not only because it would be healthier, but because gluten free tomato soup is so expensive for so little. This recipe turned out to be very inexpensive and made enough to feed eight people.
The day I decided to make it, I was taking a meal to a friend who has had some complications with her pregnancy and had been on bedrest. I don't know why I always seem to create new recipes when people are either coming over or it's a meal I'm taking somewhere. That is so dangerous!!! You have to come up with a back up plan just incase it doesn't turn out! Well, lucky me, this one turned out and we all LOVED it! This one is made from SCRATCH!!!! Not scratch as in canned tomatoes, but scratch as in fresh tomatoes from the produce section. I hope you take the time to make this and enjoy it as much as we did!! 

Tomato Soup

1 1/2lb. Roma Tomatoes (Chopped)
1lb. Slicing Tomatoes (Chopped)
2, 10oz. Containers of Grape Tomatoes -or- Cherry Tomatoes (Halved)
1 Large Sweet Onion (Chopped)
1 Medium-Large Green -or- Red Bell Pepper, I already had green (Chopped)
1/4c Olive Oil
1/2T Sea Salt
1/2T Black Pepper

Place all the veggies in a 9x13 pan, drizzle with olive oil and stir. Add S&P and stir again. Place in a 400 Degree oven for 30 minutes. After 15 minutes, remove from oven, stir, and place back for remaining 30 minutes.

After your veggies have roasted, place them in a large stock pot and add the following ingredients.

1 Box of Vegetable Broth
1/2T Garlic Powder
1T Italian Seasoning
1/2T Sea Salt
1/2T Pepper

Combine all ingredients well and let come to a boil for thirty minutes. After thirty minutes, place your soup in a blender, or use an immersion blender to make your soup nice and smooth. I left a few chunks of tomato so that the soup would be noticably homemeade.

Return your soup to the pot and let simmer for at least another thirty minutes.

Add a 1/2 cup of heavy cream, combine well, and serve.

We topped our soup with sliced green onions (green end only) and ate Grilled Ham and Cheese sandwiches on the side, well, in our soup!!! ENJOY!!!

1 comment:

  1. Hello! I'm Chief Warrant Officer Karnbach USN RET I have finished making your recipe... I will reheat this evening and add heavy cream. Awesome job Navy Wife! The only difference between yours and mine, I added two red chili peppers. Shhh don't tell my family! Thank you for your recipe!