This month, get back to the table with a one-bowl family meal. Use up the last of your summer tomatoes as fall schedules fill up with this Roasted Tomato Soup recipe. It’s a quick and easy weeknight dinner with make-ahead components that make getting dinner on the table an effortless task. For a protein punch, add shredded chicken or grilled tofu.
Yields: 4 servings
8 tomatoes, cut into wedges
1 pint cherry tomatoes, halved
1 yellow onion, cut into wedges
4 garlic cloves, smashed
Extra virgin olive oil
Freshly herbs (thyme, oregano + basil), chopped
1 1/2 – 3 cups vegetable broth
1 tbsp tomato paste
1 pinch red chilli flakes
1/4 cup coconut milk
1/4 tsp smoked paprika
Drizzle of agave, optional
Optional garnishes: fresh herbs, toasted almond slices, coconut milk, crusty bread, and shredded chicken.
Preheat the oven to 350 degrees.
Toss the tomatoes and the onion with a splash of olive oil, fresh herbs, salt and pepper. Spread evenly onto a baking sheet, along with the garlic cloves. Roast in the oven for about 30 minutes, until the tomatoes are about half the size and the onions have also wilted down. Take out of the oven and allow to cool slightly. This can be done up to 3 days in advance.
In a medium sauce pan, warm 1 cup of the vegetable broth with the tomato paste. Reserving a handful of the roasted cherry tomatoes, add in the remaining ingredients from the roasting pan and allow too simmer for about 10 minutes. Transfer into a blender or Vitamix and blend until pureed, add the coconut milk and more broth, 1/2 cup at a time, until you reach your desired thickness. Next, season to taste with the smoked paprika, a drizzle of agave and more sea salt, if you find necessary. Blend again until smooth.
To serve, scoop a little brown rice into the bottom of your bowls. Top with a handful of the remaining roasted cherry tomato halves and ladle some soup to fill the bowls. Garnish with almond slices, fresh herbs and a little more coconut milk.
© Erin O’ Leary Stewart DEFINE foods