By Easy, Fall, Gluten Free, Low Calorie, Original Recipes, Seasonal, Soup, Summer, Winter
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Tomato Soup with Roasted Broccolini

This smooth and delicious soup uses fresh tomatoes instead of canned. The lightly charred roasted broccolini adds a warm smokey flavor. Broccolini is similar to broccoli, with smaller florets and thinner stems. 247 calories per serving.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3

Ingredients
  

  • 2 tablespoons oil divided
  • 12 oz broccolini florets and stems cut into about 1 inch pieces *see note below
  • 1 medium red bell pepper roughly chopped, 1 - 2 inch pieces
  • 4 garlic cloves minced or pressed
  • Salt and pepper to taste
  • 1 medium yellow onion diced
  • 2 1/2 lbs fresh tomatoes on the vine roughly chopped
  • 1 1/2 cups vegetable broth
  • 1 tablespoon dried basil
  • 1/4 cup nutritional yeast optional

Instructions
 

  • Preheat the oven to 425 degrees. Toss the bell pepper with 1/2 TBS oil and a pinch of salt and pepper. Toss the broccolini in a separate bowl with 1/2 TBS oil and a pinch of salt and pepper. Spread the pepper and broccolini on separate baking sheets and roast for 20 minutes, stirring halfway through.
  • While the vegetables are roasting, heat 1 TBS oil in a large pot. Add the diced onion and sauté for about 4 minutes. Add the minced garlic cloves and sauté for 1 more minute.
  • Add the chopped tomatoes to the pot, making sure to include any juices that may have oozed out when chopping. Add a pinch of salt and pepper. Simmer for 15 minutes, stirring occasionally.
  • Add the vegetable broth and dried basil to the pot. Simmer for ten minutes, stirring occasionally. When the broccolini and pepper have finished roasting, add the roasted bell pepper (NOT the broccolini) to the soup. Ideally this would happen while the soup is simmering, but any time before pureeing is ok. Set the broccolini aside.
  • Remove the soup from heat. Add the nutritional yeast and puree the soup until smooth (I use an immersion blender.) Stir in the roasted broccolini. Garnish with dried basil and a drizzle of olive oil. Serve with vegan grilled cheese or a warm crusty roll.

Notes

*I have made this with broccoli instead of broccolini and didn't like the result too much. If you can't find broccolini, I recommend omitting it or substituting with freshly baked kale chips.
I love to serve this soup with grilled cheese on sourdough bread with Follow Your Heart vegan smoked gouda!