- 3 lbs ripe tomatoes, cut in half lengthwise
- ¼ cup plus 2 Tbsp olive oil
- 2 cups yellow onions, chopped
- 6 garlic cloves, peeled and left whole or lightly smashed
- ¼ tsp red pepper flakes (optional)
- 2 cans (14 oz each) diced fire roasted tomatoes
- 4 cups fresh basil leaves
- 1 tsp fresh thyme leaves (¼ tsp dried)
- 4 cups reduced sodium chicken or vegetable broth or water
- Preheat oven to 400°. In a large bowl, combine fresh tomatoes and garlic cloves. Drizzle with ¼ cup olive oil and toss to coat. Arrange tomatoes and garlic in a single layer on a rimmed baking sheet, and roast in the oven for 45 minutes or until tomato skins are lightly brown and juices are bubbling. Remove from the oven and set aside.
- In a large stockpot, heat remaining 2 Tbsp oil over medium heat. Add onion and red pepper flakes, cook for about 10 minutes or until the onions start to brown. Add canned tomatoes, roasted tomatoes, liquid from roasted tomatoes, stock, basil and thyme to the stockpot. Bring to a boil and simmer uncovered for 30 minutes, stirring occasionally.
- Use a regular blender to blend soup in batches or blend soup directly in the pot using an immersion blender. Alternately, soup may be passed through a food mill with a coarse blade. Soup may be served hot or cold.
Note: This soup freezes really well and tastes amazing on a cold winter night! To freeze, transfer cooled soup to mason jars, storage containers or zip-top bags. Store in the freezer until ready to eat.
Amount per serving
Serving size: ⅛ recipe
Total Fat 10.8 g
Saturated Fat 1.5 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 7.6 g
Sodium 497.1 mg
Potassium 673.4 mg
Total Carbohydrate 16.9 g
Dietary Fiber 4.4 g
Sugars 4.0 g
Protein 3.5 g
Live It is a cooking demonstration presented by the Nutrition Food Service and Wellness Departments at Parkview Health. Each episode is hosted by dietitian Andrea Miller, with a goal of showcasing nutrient-dense foods and teaching viewers doable ways to use them in order to promote wellness in our community.
For more recipes and to watch past episodes of Live It, visit www.www.chwchospital.org/live-it.