Full of garden goodness, this recipe brings back the flavours of the fall, but makes a great spring meal! Make a big batch and freeze it for a sunny day when you want to be in the garden, not the kitchen. This is also reminiscent of my favorite childhood lunch of tomato soup and crackers.
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| Prep Time | 20 minutes |
| Cook Time | 30 minutes for roasting |
| Servings |
cups
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Ingredients
- 1 large sweet onion
- 4-5 cloves garlic
- 4 large carrots
- 1 large red pepper
- 8 cups cherry tomatoes I used my frozen ones.
- 2 cups veggie stock
- salt and pepper to taste
Topping
- pesto wraps sliced into straws and baked until brown and crispy
- salt to taste
- pumpkin seeds roasted in a frying pan for a few moments
Ingredients
Topping
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Instructions
- Heat oven to 375 degrees F.
- Roughly chop the onions and carrots and red pepper. On a large, oiled baking sheet, toss the chopped veggies and the unwrapped cloves of garlic. Salt and pepper your veggies. These need to cook until they look roasty. The garlic probably won't take as long. Make sure you take out the cloves when they are soft. They should not be overcooked. Peel them before adding to soup.
- At the same time, oil another large baking sheet. Toss and season your cherry tomatoes. ( I use the tomatoes that I have in the freezer from last season and they taste wonderful! ) Roast until they are a little browned for best flavour.
- Combine your roasted veggies, veggie stock, and seasonings to taste in a blender and process until thick and smooth. If you want it thinner, you can add more veggie broth or some unsweetened plant milk.
- To serve, you can sprinkle with this updated version of the saltines I always liked with tomato soup. Just slice up some pesto wraps, roast until brown and crispy then sprinkle with a little salt. Toss some pumpkin seeds in a frying pan until warm and sprinkle them on top for flavour, texture and great nutrition! Enjoy!
Recipe Notes
This recipe makes a very thick, richly flavoured soup, sometimes referred to as a potage. You could add chunks of cooked baby potatoes or steamed cauliflower to this and make a great "stew" or thin it out with broth or plant milk to your favourite consistency.
