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:
covered percent of daily need
