I have done the tomato soup on this blog before, even that, I still want to share this particular recipe with you. To prevent any confusion, I want to call this one Tomato soup 2.0. This recipe is a little bit different than the one before because this one includes more vegetable into the soup, and there is no cream & no cheese in it. Of course, if you want to sprinkle some pesto and/or parmesan cheese on top, that is up to you.
This soup can be kept well overnight, so I make a big pot just so I don’t have to cook the next day. By all means, cut the recipe in half to suit your family size if you prefer.
Serve the soup with some crusty bread or salad, and enjoy it as a main dish. This soup is very filling and, I dare say, nutritious. With a lot of people suffering from food allergy these day, I hope this soup can be one to make for people with sensitive side. 🙂
Tomato Soup 2.0 (serves 8)
- 20 medium size Organic Roma tomatoes, halved
- 2 sweet corns
- 12 oz. butternut squash, cut in cubes
- 3 small carrot, peeled & cut in small pieces
- 8-10 Japanese turnips
- 1 medium onion, diced small
- 2-3 clove garlic, chopped
- 8 oz. sun-dried tomatoes, drain
- 14 oz. bruschetta sauce, drain (option, but highly recommend)
- 2 teaspoons dried organic porcini mushroom, grind
- 2 cups chicken stock, use as needed
- salt, pepper, & olive oil as needed
- pre-made pesto sauce, for garnish (option)
- grated Parmesan cheese, for garnish (optional)
- micro-green, for garnish (optional)
- Please try to cut butternut squash, turnips, carrot in roughly the same size.
- if you can’t find Japanese turnips, 3 regular turnips will do; peel & cut in small pieces. No need to peel Japanese turnips.
Preheat the oven to 400 ํF
Gently squeeze the tomatoes by hand to remove excess seeds, then put them in the bowl and toss with olive oil, salt & pepper until evenly coated. Place the tomatoes, cut side down, in a single layer on sheet pan and roast for 45-60 minutes, until their skins are just browning and the juices are bubbly. Let cool for 5 minutes, then lift off the skins with a fork.
Arrange sweet corn, butternut squash, turnips, carrot on the baking sheet and toss with olive oil, salt & pepper until evenly coated. Roast for 30 minutes. Let cool for 5 minutes, then cut off the kernels.
Heat the olive oil in a soup pot over medium high heat, then add the onion and a pinch of salt and sauté until golden, about 4 minutes. Add garlic, roasted vegetable, roasted tomatoes, sun-dried tomatoes, bruschetta sauce, and dried organic porcini. Continue to stir for 5 minutes.
In a blender, puree the soup in batches until smooth. Add chicken broth as needed to the desired thickness. Return the soup to the pot and gently reheat over medium low-heat. Add salt & pepper to taste.
Serve topped with pesto, micro-green and Parmesan cheese (if using)