I don’t know about you, but chilly rainy nights make me want to snuggle under the covers in my cozy and embarrassingly ugly sweatpants. Mine are a men’s pair that have ratty hems and are huge. Like TLC’s “don’t go chasing waterfalls” huge. Why? I was going through a
fashion crisis phase in the late nineties ok? Maybe you have a pair like mine. Or maybe you don’t; because you ain’t no scrub. Too much? Did I take it too far? Because I ain’t too proud to beg. Sorry. I’ll stop now.
I got these sweatpants around the same time I was going away to university where a good chunk of my student diet consisted of the stereotypical canned soup. Now I know it’s not as good as homemade, and the sodium back then was through the roof, but there is still something magical about canned soup and its ability to comfort. So cheap, tasty, and satisfying, like TLC in a can (‘tender loving care’ not the R’nB group this time). Truthfully, I haven’t bought canned soup in years, probably because I overdosed on the stuff.
This soup is super easy and is only two steps: 1) roast the tomatoes, onions and garlic and 2) dump roasted veg in pot, add jarred roasted red peppers, stock, seasonings, boil, simmer, and blend. With minimal effort, you’ll end up with a massive amount of deeply flavoured and deeply satisfying soup that you can freeze and thaw faster than you can add water to a can of Campbell’s.
This recipe is adapted from Tyler Florence’s Roasted Tomato Soup recipe on Foodnetwork.com which had an impressive 264 reviews and 5 out of 5 stars at the time of posting. It’s near impossible to screw up, especially with tomatoes so in season right now. I added roasted red peppers to deepen the flavours since I omitted cream and the jarred kind is cheaper, easier, and faster than roasting your own peppers. This soup is so simple that your tummy and tastebuds will feel crazysexycool no matter what you are wearing.
Tuscan Tomato Soup
- Immersion blender or blender
- 3 lbs of tomatoes (cut into similar sizes)
- 2 medium onions (cut into small pieces)
- 8 cloves of garlic (peeled)
- 1/2 cup extra virgin olive oil
- 1 cup roasted red peppers (store-bought/jarred)
- 4 cups chicken stock
- 2 bay leaves
- 4 tablespoons Earth Balance Vegan Buttery Sticks
- 1 tsp dried basil
- salt and freshly ground pepper
- 1 tsp of sugar
- fresh basil leaves for garnish (optional)
- Preheat oven to 450 degrees. On a large baking sheet, add the tomatoes, onions and garlic. Add oil and toss so all the vegetables are evenly coated. Roast for 25 to 30 minutes, or until edges of vegetables are browned and tomatoes are juicy.
- Remove tomatoes, garlic, onion and liquid from the pan and transfer to a large pot. Add roasted red peppers, stock, bay leaves, butter and dried basil and bring to a boil. Reduce heat and let simmer for 25 minutes uncovered. Remove from heat and remove bay leaves and discard. Blend the soup using an immersion blender or regular blender. Add sugar, and salt and pepper to taste. Serve hot and garnish with fresh basil leaves if using.