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Janelle Carss

The Best Tomato Soup

It's easier than you think to make the Best Tomato Soup! Packed with sneaky veggies and fibre, it's the ultimate classic that everyone loves!
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings: 6
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Canadian
Calories: 175
Ingredients Method Notes

Ingredients
  

  • 12 roma or vine tomatoes
  • 1 cup cherry or grape tomatoes
  • 2 red bell peppers, deseeded and quartered
  • 1 medium yellow onion, cut in quarters
  • 3 heads of garlic, tops sliced off
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt, plus more to taste
  • black pepper to taste
  • 1 large handful fresh basil leaves
  • ¼ cup nutritional yeast
  • 1 15-oz can butter beans, drained and rinsed
  • 2 to 4 cups vegetable broth, depending on how thin or thick your prefer your soup

Method
 

  1. Preheat oven to 375°F and grab a large sheet pan.
  2. Arrange all the tomatoes, bell peppers, onion, and garlic in the pan and drizzle the olive oil, salt and pepper on top, massaging the oil with your hands.
  3. Place the tray of veggies in the oven to roast for about 40 to 45 minutes until all the veggies are softened and fork tender.
  4. Transfer the veggies to a high speed blender, carefully handling the heads of garlic with a folded paper towel to avoid burning your fingers, and squeeze out the soft garlic. Add the basil, nutritional yeast, butter beans and broth and blend until smooth. Alternatively, you can blend everything in a pot with an immersion blender.
  5. Transfer the soup into a large pot and heat through until steaming hot and the colour has deepened, about 10 to 12 minutes.
  6. Ladle into bowls and serve with fresh basil leaves, a grind of black pepper and some crackers. Best enjoyed with a grilled cheese (see bonus recipe above in blog post!)

Notes

Macros per serving (serves 6):
  • Calories: 175
  • Protein: 9g
  • Carbs: 22g
  • Fats: 6g
  • Fibre: 7g