Learn how to make TOMATO SOUP from scratch

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier; canola oil is more budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is more nutritious; water is a cost-effective substitute.

Preheat the oven to 400° F.

Prepare a pan for roasting the vegetables.

Slice the red bell peppers, removing the sides and chopping them in half; place on the tray.

Quarter the tomatoes by slicing them in half and then slicing the halves; add to the tray with the peppers.

Prepare the onion by removing the ends, cutting it in half, peeling off the skin, and quartering it; add to the tray.

Peel the garlic and smash it to remove the skin; add to the tray with the other veggies.

Chop the chives finely for garnishing and set aside.

Prepare the bread by cutting it diagonally into slices and placing them on a tray for toasting.

Season the veggies with half a tablespoon of oregano, two bay leaves, two generous pinches of salt, freshly ground black pepper, and three tablespoons of extra virgin olive oil; mix well and place in the oven for 30 minutes.

While the veggies roast, prepare the crustini by spreading butter on the bread slices and sprinkling Italian seasoning and black pepper on top; place in the oven.

Boil the vegetable broth in a saucepan and turn it off once boiling; set aside.

After 30 minutes, check the roasted veggies and remove them from the oven.

Combine the hot vegetable broth with the roasted veggies in a pan and blend until smooth using a hand blender or regular blender.

Taste the soup and adjust seasoning if necessary, adding more black pepper if desired; add cream if preferred for a richer texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary