This recipe was inspired by a friend who served a delicious tomato, potato, and carrot soup one rainy summer day on Martha's Vineyard. The soup was even better when the vegetables are roasted. Serve it with a hearty white Tuscan bread and salad.
2 1/2 cups coarsely chopped onion
1 cup chopped carrot
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
5 plum tomatoes, halved (about 1 pound)
3 garlic cloves, sliced
4 cups vegetable broth (1 [32-ounce] box)
1 cup cubed peeled baking potato
1 teaspoon dried oregano
1 teaspoon dried basil
1 (28-ounce) can whole tomatoes, undrained and chopped
How to Make It
Preheat oven to 425°.
Combine first 7 ingredients in a jelly-roll pan; toss to coat. Bake at 425° for 30 minutes or until vegetables are tender.
Combine broth and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender.
Add the roasted vegetables to potato mixture. Place half of vegetable mixture in a blender, and process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining vegetable mixture. Return to pan; cook 5 minutes or until thoroughly heated.
This is a great soup but, we felt it needed more seasoning to really bring it to life. I added some Cayanne pepper, mixed both maui sweet and brown onions, Marjoram and celery salt. Celery salt was the real key. Also for those dieters, try using an Olive Oil non-stick spray instead of the tables spoons of Olive oil called for on the veggies before roasting. It's a great base to build from.
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