Roasted Tomato Soup with Bruschetta

It’s September and soup season is starting – yeah!  One of my favourites is my Roasted Tomato Soup recipe.

Hit the farmers markets to take advantage of the  “end of season” tomatoes and make a big pot of this delicious and nutritious soup for the weekend.

Roasted Tomato Soup

Ingredients

• 8 cups of chopped fresh, ripe, organic tomatoes
• 2 medium sized organic carrots, chopped
• 2 ribs of organic celery, chopped
• 4 cloves of organic garlic
• 4 tbsp. organic olive oil
• 2 tsp. of oregano
• ½ cup of chopped fresh organic basil
• 4 cups of organic chicken or vegetable stock
• 1 tsp. salt or to taste
• 1 tbsp. pepper or to taste
• Fresh grated organic parmesan cheese for topping
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 375 degrees.
2. In a large mixing bowl, combine tomatoes, carrots, celery, garlic cloves, and olive oil.  Combine well so that everything is coated in olive oil, then spread onto a baking sheet.
3. Roast the mixture for about an hour and a half (1.5 hours) stirring occasionally.
4. Transfer the roasted vegetables into a blender and blend until creamy.  Or use an immersion blender,  if you prefer.
5. In a large pot, combine the blended mixture, stock, and seasoning then bring to a boil.  Cook on low heat for 20 minutes.
6. Remove from heat, add salt and pepper to taste.
7. Serve hot, top with freshly grated parmesan cheese and basil leaves.

Note:  For a nice light dinner serve this soup with my tomato, bocconcini, avocado bruschetta (recipe below).

Tomato Bocconcini Bruschetta

Ingredients

• 4 slices of homemade crusty multigrain bread
• 16 cherry tomatoes, chopped
• ½ cup chopped basil leaves
• 2 large Bocconcini fresh mozzarella, cut into cubes
• 1 avocado, sliced thin
• 4 cloves of garlic (sliced in half)
• Extra virgin oil
• Balsamic vinegar
• Sea salt, freshly ground pepper

Instructions

1. Cut the bread in 1 inch slices.
2. Heat a non-stick pan, add 1 tsp. of olive oil and brown the bread on both sides until it gets crunchy.
3. Wash tomatoes and cut them in cubes, then place in a bowl, season with sea salt, fresh cracked pepper, chopped basil, add 1 tablespoon of olive oil or avocado oil.
4. Cut mozzarella in cubes, dry with kitchen paper, then mix with tomato mixture.
5. Peel garlic, cut in half, rub onto warm bread slices.
6. Top with avocado – spread evenly.
7. Top with tomato mixture.
8. Drizzle with balsamic vinegar and season to taste.

Enjoy….so much!