This is a GREAT healthy way to satisfy that wintertime craving for creamy tomato soup without all the fat, calories and processed stuff you typically find in canned soup! The roasted tomatoes give in an extra layer of depth and the goat cheese melts into a delicious creamy tang!
Each serving is 2💚 & 1💙
INGREDIENTS:
2 tbsp olive oil
1 red onion, chopped
2 carrots, peeled and chopped
2 garlic cloves, minced
3 tbsp flour
2 tbsp tomato paste
3 cups vegetable broth
1 28oz can of diced tomatoes
1 14oz can crushed tomatoes
salt + pepper
1½ cups goat cheese
DIRECTIONS:
1. Preheat Oven to 425.
2. Chop onion and carrots.
3. Strain diced tomatoes, reserve juice.
4. Spread out tomatoes on baking stone or sheet, sprinkle with salt and pepper and spray coconut or olive oil. Roast for about 15 minutes, until they start to brown.
5. While the tomatoes are roasting, add olive oil to stockpot
6. Add onion and carrots. Saute for 8 minutes until onions are transparent and carrots softened.
7. Add two minced garlic cloves and and 3 tbsp flour.
8. Add all tomatoes. reserved juice, tomato paste, and broth. Bring to a boil.
9. Reduce to a simmer, cover, cook for 30 minutes.
10. Allow soup to cool a little.
11. Use immersion blender to blend soup or Pour soup into food processor/blender to puree.
Divide into 6 servings.
Serve soup in a bowl with ¼ cup goat cheese.
Want carbs? Goes great with 1/2 c cooked quinoa!
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