Slow Roasted Tomato Orange Soup with Pesto

You can never have too many soup recipes, so give Slow Roasted Tomato Orange Soup with Pesto a try. One portion of this dish contains approximately 10g of protein, 25g of fat, and a total of 409 calories. This gluten free, dairy free, and whole 30 recipe serves 4 and costs $4.11 per serving. 11 person were glad they tried this recipe. It is brought to you by For the Love of Cooking. Autumn will be even more special with this recipe. A mixture of carrots, oregano, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 4 hours. With a spoonacular score of 94%, this dish is spectacular. Try Chilled Roasted Tomato Soup With Pesto, Slow-roasted Tomato Soup, and Fire-Roasted Tomato Orange Soup with Classic Grilled Cheese for similar recipes.

Servings: 4

 

Ingredients:

2 carrots, finely diced

2 celery stalks, finely diced

4 cups of chicken broth

Homemade baked croutons (click on link up above for recipe)

Dried basil, to taste

1/4 cup fresh basil, chopped

2 large cloves of garlic, cut into slivers

2 cloves of garlic, minced

1 tbsp olive oil

Drizzle of olive oil

Dried oregano, to taste

Freshly cracked black pepper, to taste

Pesto, to taste

Sea salt and freshly cracked pepper, to taste

Slow simmered tomatoes, and their juices

15 miscellaneous tomatoes, cored & halved if large

1/2 sweet yellow onion, finely diced

Equipment:

baking sheet

aluminum foil

oven

dutch oven

bowl

immersion blender

sieve

ladle

Cooking instruction summary:

Preheat the oven to 275 degrees. Line a baking sheet with tin foil then coat it with cooking spray.Core the tomatoes. Slice the larger tomatoes in half and leave the small ones whole. Place on the baking sheet, cut side up. Slide the slivers of garlic into the tomato halves. Season with black pepper, dried basil, dried oregano, to taste. Drizzle the top of the tomatoes with a bit of olive oil.Place into the oven and roast for 90 minutes then turn the tray. Return to the oven and continue to roast for 90-120 minutes, or until juicy and roasted. Place on the counter to cool then season with sea salt, to taste. Once they are cool, put the tomatoes and their juices into a storage bowl with a lid and place into the refrigerator until needed.Coat a small Dutch oven with the olive oil. Add the onions, carrots, and celery then place a lid on it. Cook, stirring occasionally, for 7-10minutes, or until the vegetables are tender; add the minced garlic and cook, stirring constantly, for 1 minute. Add the roasted tomatoes, chicken broth, orange juice, and season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let it simmer for 45-60 minutes. Add chopped basil and stir to combine.Make homemade baked croutons.Click this linkfor the directions.Blend the soup using an immersion blender until creamy and smooth. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed.Side Note: If you are in the mood for a smoother soup,pour it through a fine strainer. If you are in the mood for a thicker and heartier soup, skip this step.Ladle soup into serving bowls then drizzle the top with pesto. Add a fewhomemade homemade baked croutonson top. Serve immediately. Enjoy.

 

Step by step:


1. Preheat the oven to 275 degrees. Line a baking sheet with tin foil then coat it with cooking spray.Core the tomatoes. Slice the larger tomatoes in half and leave the small ones whole.

2. Place on the baking sheet, cut side up. Slide the slivers of garlic into the tomato halves. Season with black pepper, dried basil, dried oregano, to taste.

3. Drizzle the top of the tomatoes with a bit of olive oil.

4. Place into the oven and roast for 90 minutes then turn the tray. Return to the oven and continue to roast for 90-120 minutes, or until juicy and roasted.

5. Place on the counter to cool then season with sea salt, to taste. Once they are cool, put the tomatoes and their juices into a storage bowl with a lid and place into the refrigerator until needed.Coat a small Dutch oven with the olive oil.

6. Add the onions, carrots, and celery then place a lid on it. Cook, stirring occasionally, for 7-10minutes, or until the vegetables are tender; add the minced garlic and cook, stirring constantly, for 1 minute.

7. Add the roasted tomatoes, chicken broth, orange juice, and season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let it simmer for 45-60 minutes.

8. Add chopped basil and stir to combine.Make homemade baked croutons.Click this linkfor the directions.Blend the soup using an immersion blender until creamy and smooth. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed.Side Note: If you are in the mood for a smoother soup,pour it through a fine strainer. If you are in the mood for a thicker and heartier soup, skip this step.Ladle soup into serving bowls then drizzle the top with pesto.

9. Add a fewhomemade homemade baked croutonson top.

10. Serve immediately. Enjoy.


Nutrition Information:

Quickview
409k Calories
10g Protein
25g Total Fat
42g Carbs
79% Health Score
Limit These
Calories
409k
20%

Fat
25g
39%

  Saturated Fat
3g
23%

Carbohydrates
42g
14%

  Sugar
25g
28%

Cholesterol
1mg
0%

Sodium
1264mg
55%

Get Enough Of These
Protein
10g
21%

Vitamin A
12700IU
254%

Vitamin C
138mg
168%

Vitamin K
113µg
108%

Manganese
1mg
69%

Potassium
2412mg
69%

Vitamin E
7mg
51%

Fiber
12g
51%

Vitamin B6
0.83mg
41%

Folate
145µg
36%

Vitamin B3
6mg
34%

Copper
0.64mg
32%

Magnesium
114mg
29%

Phosphorus
262mg
26%

Iron
4mg
25%

Vitamin B1
0.36mg
24%

Calcium
185mg
19%

Vitamin B2
0.23mg
14%

Zinc
1mg
13%

Vitamin B5
0.93mg
9%

Vitamin B12
0.09µg
2%

Selenium
0.71µg
1%

covered percent of daily need
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