Description
This soul-warming Healthy Tomato Soup celebrates the natural sweetness of summer produce. By roasting plum tomatoes, shallots, and garlic, we unlock deep, savory flavors without the need for heavy creams or artificial thickeners. Enhanced with sautéed leeks and a Parmesan rind for complexity, this plant-forward soup is a nutrient-dense, comforting classic perfect for a mindful weeknight dinner.
Ingredients
3 pounds plum tomatoes, quartered
2 medium shallots, peeled and quartered
3 garlic cloves, peeled and smashed
1 ½ tsp. dried oregano
1 tsp. kosher salt (divided)
2 Tbsp. olive oil (divided, plus extra for serving)
1 leek (white and light green parts only, cleaned and sliced)
2 cups chicken stock
1 oz. fresh basil leaves
1 Parmesan cheese rind
¼ tsp. red pepper flakes
Fresh black pepper to taste
Instructions
Preheat your oven to 400°F.
Toss tomatoes, shallots, and garlic with 1 tablespoon of olive oil, dried oregano, and half the salt on a baking sheet.
Roast for 35 to 40 minutes until the tomatoes are shriveled and charred.
While vegetables roast, heat the remaining tablespoon of olive oil in a pot over medium heat and sauté the leeks until soft.
Add the roasted vegetable mixture (including juices) to the pot along with the chicken stock, Parmesan rind, and red pepper flakes.
Simmer the mixture for 15 minutes to allow flavors to meld.
Remove the Parmesan rind, stir in the fresh basil, and blend until smooth using an immersion blender.
Season with fresh black pepper and additional salt if needed before serving.
Notes
Ensure you thoroughly wash the leeks to remove any grit trapped between the layers. The Parmesan rind is optional but highly recommended for its savory depth. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 145
- Sugar: 9g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg