Roasted tomato soup

In recipe on April 15, 2010 at 7:36 am

Has it been as randomly cold for you as it has in the Bay Area?

Two weeks ago we had nothing to complain about. Sunny! Breezy! Get out your skirts, pack up those sweaters! Spring had sprung!

Now – March must have heard what everyone says about April, and decided to do a preemptive strike. Now, it is cold. And rainy-sunny-cloudy-rainy-cloudy but always cold-cold-cold. I don’t know how to dress, and certainly don’t know how to bike in this weather.

Needless to say, my desire to eat fresh Nicoise salads has diminished as we have to turn on our heaters again. It’s soup time. This one got me through winter; it’s VEGAN and delicious. Guaranteed to warm you up on a randomly horrid spring evening.

From Vegetarian Times.

  • 2 Tbs. olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp. red pepper flakes
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 ribs celery, chopped
  • 1 small zucchini, sliced
  • 1/2 tsp. chopped fresh rosemary
  • 2 cups low-sodium vegetable broth
  • 2 15-oz. cans diced tomatoes
  • 1 15-oz. can small white beans or cannellini beans, rinsed and drained
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped, plus oil from jar
  • 1/2 bunch (6 oz.) Swiss chard, chopped
  • 1/2 tsp. chopped fresh thyme
  • 1 cup torn fresh basil

1. Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes, and cook 1 minute, or until garlic is fragrant. Stir in onion, carrots, celery, zucchini, and rosemary, and cook 10 to 15 minutes, or until onions are soft.

2. Add broth, 1 can tomatoes, and beans. Scoop 1 cup mixture into food processor or blender, and add remaining can of tomatoes, sun-dried tomatoes, and sun-dried tomato oil. Purée until smooth, stir mixture into soup, and season with salt and pepper, if desired. Simmer 10 minutes.

3. Add Swiss chard and thyme; simmer 5 minutes more, or until chard is wilted. Remove pan from heat, and stir in basil.

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  1. Kristina made this at my dinner party. We had it as the first course with veggie lasagna and salad. It was so delicious, and everyone was a big fan. It has great “body,” if you can say that about a soup.

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