Friday, May 13, 2016

Creamy Roasted Tomato and Avocado Soup





There is nothing that I like better than a piping hot bowl of homemade soup. I find it soothing, tasty, and satisfying. Truthfully, this little bowl of roasted tomato and avocado soup packs a lot of super nutrition with vitamins, minerals, and antioxidants. And because it is liquid, it is easily digested and absorbed. Since this soup can be made in advance and stored for 3 days in the refrigerator, you can easily add a cup to your lunch or a bowl to your dinner. Making your own real food recipes ( as opposed to processed packaged food) is a health booster and can make you feel better and more energetic in the long run.

Excellent Nutrition


This creamy soup is not only gluten free, it is also vegan like many of my recipes, making it allergy friendly to serve to just about any guest. Although it tastes rich and creamy, the creaminess comes from the addition of an avocado ( not cream) after the soup is cooked. If you are not a fan of avocado, the soup is absolutely delicious without the avocado; however, the avocado adds some heart healthy fat and some added nutritional value.

Did you know that an avocado provides more potassium than a banana, is high in fiber, and that the fat in the avocado helps your body absorb the important fat soluble vitamins ( Vit E, D, K, A) from the salad and vegetables that you eat with it? This is really important if you have digestive issues because it helps keep your immunity up, your bones strong,  and your blood sugar stable. If someone needs to eat better- add vegetable soup to his/her diet. It's also a low calorie filler upper!

Fast and Easy-  5 ingredients- 2 steps

With our without the avocado, you will love this soup. It is easy to make and has only 5 ingredients: Cherry or grape tomatoes, fresh garlic, sliced white onions, vegetable broth, red or yellow pepper, and an optional avocado.

The cherry tomatoes, garlic, red pepper and onions are roasted on a cookie sheet and then everything is whizzed together with some vegetable juice and water. I then reheat it for 5 minutes and serve.
This soup is perfect for any season because cherry tomatoes are abundant year round, but just wait until the summer when you are gathering tons of these flavorful little red marbles from the garden or the local farmer's market.

The beauty of making this soup in the summer is that it also tastes fabulous at room temperature. So, after you blend everything in your Nutribullet or Vitamix ( it needs to be a strong blender to blend the skin), you can drink it at room temperature without re- heating it.



Time Savers, Shortcuts and Planning
1. Be prepared with the ingredients; buy them in advance ( 2 16 oz containers cherry tomatoes, 1 large white or yellow onion- sliced, 1 large red or yellow pepper sliced  - , 10 cloves fresh garlic, an avocado and vegetable broth)

2. The night before- wash and cut everything ( except the avocado)  before you go to bed the night before. Keep in a baggy in the refrigerator. Cover 2 cookie sheets with parchment paper and set aside.

3.First thing in the morning, turn oven on to 375 degrees. Place the garlic, red pepper, and cherry or grape tomatoes on one large cookie sheet and the sliced onions on the other. Spray both trays of vegetables generously with olive oil spray- ( toss around a little to coat well) or use olive oil. Roast in oven for about 40 minutes until everything is well roasted, not burned.

4. Remove from oven, place all ingredients in Vitamix and whiz until well blended. I made mine in my Nutribullet, so I had to make a few batches.

5. Store in glass Mason Jars for up to 3 days in the refrigerator. Whizz in the avocado before serving.
Heat if desired.
I used 2 packages to make 2 pounds of cherry or grape tomatoes
Before: I cut a few of the tomatoes, but no need to


After: I cooked these on two separate trays and just put them together for the photo
The tomatoes will spilt on their own

We had a few bowls before I snapped the photo - this was leftovers

How to make the soup

Author: Judee Algazi
Prep Time: 10 minutes
Cook Time: 40 minutes
Blender Time: 5 minutes
Total time : 55 minutes
Makes:  3- 4 Mason Jars

Ingredients: 
2 containers of 16 ounce cherry or grape tomatoes, washed
1 large white or yellow onion, peeled and sliced
1 red or yellow pepper ( or 10 of those little peppers), cored and sliced
10 cloves fresh garlic, skins removed
2 cups of seasoned vegetable broth
2 cups water
optional : 1 Haas avocado

Directions: 
Preheat oven to 375 degrees
Cover 2 cookie sheets ( I large and 1 small) with parchment paper
( I use a brown non chlorinated paper)
Place tomatoes, peppers, and garlic on the large cookie sheet
Spray well with olive oil spray until eveything is well coated ( or toss in olive oil)
Roast in oven for about 40 minutes until eveything becomes caramelized ( not burned)
Remove from oven.
Whizz in the Vitamix. ( or in batches in a Nutribullet)
Add the avocado only to the amount of soup you want to eat and then reheat.
I do not like the taste of heated avocado in the stored/refrigerated soup.

My Notes: 

1. This soup freezes well. ( do not add avocado to the frozen soup batches)
2. #1030-1050

Pin It Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.

2 comments:

  1. Oooh, Judee, why have I not thought of adding avocado to tomato soup? I bet the dairy-free creaminess is off the charts! Great idea. :-)

    Shirley

    ReplyDelete
    Replies
    1. Everyone that tasted the avocado addition to the soup loved the idea. And I agree that this dairy free version is amazing!

      Delete

Thank you for your comment - I love the feedback and interaction

Printfriendly