Progresso's got NUTHIN on me. *mic drop*
INGREDIENTS:
1-2 red, yellow, or orange bell peppers, cut in to large chunks
1 large carrot, chopped
1/2 red onion, cut in large chunks
1 tbsp olive oil
1/4 tsp salt
1 28 ounce can San Marzano tomatoes, undrained
1 tbsp Italian seasoning
5 cups chicken stock
2 bay leaves
2 tbsp goat cheese or 1/4 c heavy cream
Preheat oven to 400 F. On a lined baking tray, add prepared vegetables, salt, and olive oil. Mix until well combined. Add to oven for 20 minutes until carrots are soft. Set oven to "broil" setting on high and let veggies continue to cook for 2-3 minutes or until they have developed some charred bits. Remove from oven and set aside.
To a large, heavy bottomed pot, add tomatoes, roasted veggies, chicken stock, Italian seasoning, and bay leaves. Let cook for about 15 minutes on medium heat, partially covered.
Using a heat-safe blender or immersion blender, blend until smooth. Using a fine mesh strainer, strain tomato soup into a new pot (if using an immersion blender) or the same pot (if using a blender) to remove the skins and seeds. Make sure to press and stir the soup in the strainer to get as much liquid out as possible.
Remove the pot from the burner. Add the goat cheese or heavy cream and mix well. Enjoy.
Prep time = 5-10 min | Cook time = 45-60 minutes | Serves 4
Tips:
If you like a little more body in your soups, you can add a couple tablespoons of the pulp after straining back into the soup. I like to do this myself!
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