Roasted Tomato Soup

Warm up your belly with this delicious, veggie-packed soup! We like to serve it with a few slices of crusty bread. You can pick up tomato plants here at Back Home on the Farm. 

You’ll need:

  • small yellow onion, sliced
  • oz. cherry tomatoes, halved
  • garlic cloves, minced
  • ¼ cup sun-dried tomatoes, chopped
  • tablespoon tomato paste
  • 1 (15 oz) can cannellini beans
  • 1¼ cup vegetable broth
  • tablespoon cornstarch
  • 2 cups baby greens, like baby arugula or spinach
  • ¼ cup cream cheese 
  • Salt and pepper, to taste
  • small lemon, juiced
  • ¼ cup fresh basil, sliced, to garnish

To make: 

Over medium heat, add 1 tablespoon of avocado or olive oil in a medium-sized saucepan. Add the onion and saute for 3 minutes until it’s soft and translucent. Add the cherry tomatoes and cook for another 5 minutes, stirring frequently, until they’re slightly softened.

Add the garlic, sun-dried tomatoes, and tomato paste, and cook, stirring constantly, for one minute. 

Whisk the cornstarch with a splash of broth in a small bowl. Once blended, stir it into the rest of the vegetable broth.

Pour the broth into the pan and add the beans. Cook for 5 minutes at a low simmer until slightly thickened and warmed through. 

Stir in the cream cheese until melted into the stew. Add the greens and cook until wilted, about 1 minute. Then, mix in the lemon juice. Add salt and pepper to taste. Top with basil. 

Serve over rice, quinoa, greens, toast, or all alone.

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