HELLO! It’s been a while since I’ve added a new recipe on the blog. We’re getting married in less than two weeks, so this past year has been busy to say the least. Fall is my FAVORITE season even though it only lasts so long, so I decided to pop back in with a cozy soup recipe. I call this the Roasted Tomato Vegetable Soup recipe because I wanted to add a bit more flavor to your typical soup broth.
This recipe takes very little time (especially if you have the vegetable chopper from Amazon that I constantly use). I’m not sponsored by any means and I paid for this little chopper with my own money, but I guarantee you it saves so much time!
My favorite thing about Fall recipes is that I feel as though you can get rid of so many ingredients that have been sitting around in your cabinets all year. I usually use two cans of garbanzo beans in this recipe, but I ran out of a can and had a bunch of kidney beans I needed to use! Some say Spring cleaning… all for Fall! Go through your cabinets or pantry next time you have a minute and look at all of the ingredients you have on hand! Fall is the perfect time for chili, soups, salads, and comfort foods.
A classic vegetable soup with a roasted tomato garlic and broth base.
- 12 cups Vegetable Broth low sodium
- 1 medium Yellow Onion diced
- 4 cups Baby Carrots diced
- 3 cups Celery sliced (more or less depending on preference)
- 1 14.5oz can Garbanzo Beans low sodium (any beans will work)
- 1 14.5oz can Kidney Beans low sodium (any beans will work)
- 3 cloves Garlic minced
- 4 cloves Garlic sliced thin
- 1.5 pint Zima Tomatoes Any cherry / sweet tomatoes should work
- 5 Tbsp Olive Oil divided into 2 & 3 Tbsp
- 3 Tbsp Ghee or regular butter
- Garlic Salt to taste
- Ground Pepper to taste
- Sea Salt to taste
- 1.5 Tbsp Parsley option to add more
- 40 g Unflavored Collagen (optional) I use Vital Proteins (option to use bone broth collagen)
Add 3 Tbsp of Olive Oil and 3 Tbsp of ghee to a big pot and melt on medium-low heat.
Add onions and stir until translucent.
Add minced garlic and stir for about 1-2 minutes on low (avoid burning the garlic). Season with a little salt & pepper.
Add in the carrots and celery and stir.
Sauté the tomatoes until prune. Add the 4 cloves of sliced garlic to the pan and cover for 2 min.
Blend with 2 cups broth until smooth. Adding 2 cups to the tomatoes while blending is optional, but I find it speeds up the blending process.
Pour the tomato broth and remaining cups of broth in with the veges and allow to simmer until carrots are soft (about 45-60 minutes). Once the soup begins to simmer/boil, add in the collagen and stir.
Season as you go! This is key – keep trying spoonfuls of the broth as the soup cooks for desired taste.
Cook pasta on the side and add to each bowl as you wish!
It is crucial to season as you go as opposed to dumping all of the seasonings in at once. Nothing is worse than over salted soup!
Collagen is optional, but I highly recommend adding collagen if you’re a vegetarian and need to up your protein intake. You can’t even taste it!