Name: Freezer Roasted Tomato Soup
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Ingredients: 3½ lbs Frozen Tomatoes (Can use fresh or canned); 2 Red Bell Peppers; 3 Carrots; 4 Celery; 1 Onion (White or yellow); 3 cloves Garlic; 2 Tbls Olive Oil; Salt; Pepper; 1 qt Chicken Stock; 4 oz. Marscapone

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For those following, you will find that I do not like food waste and so I try to make the most out of what I have. At the end of summer, I start to tire of tomato everything, so I will do a few different things with them to preserve them. I might pickle them, turn them in to a jam, a fermented salsa or a freezer ready marinara. When I do not have time for any of that, I just freeze them whole (depending on the size).

When I was planning out this recipe, I wanted a tomato soup that could be filling on its own. This is a challenge in my household of meat-eating men who shy away from their veggies. By adding in the carrots, celery, onion and bell peppers to the soup it created a denser consistency. Also, by using chicken stock verses vegetable broth and adding marscapone in at the end, it gave this soup the protein needed to fill them up!

Freezer Roasted Tomato Soup

Since I had so many tomatoes this summer, I had to bag some of our harvest and freeze them. My father-in-law recommend I do this for making salsa. He uses sandwich bags and freezes the chiles with the tomatoes in the quantity he wants for his next salsa. Smart man! Instead of salsa, I made this warm, hearty tomato soup.

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Prep Time 10 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 40 mins

Course Soup

Servings

Equipment

Sheet pan
Soup Pot
Blender

Ingredients

3½ lbs Frozen Tomatoes Can use fresh or canned
2 Red Bell Peppers
3 Carrots
4 Celery
1 Onion White or yellow
3 cloves Garlic
2 Tbls Olive Oil
Salt
Pepper
1 qt Chicken Stock
4 oz. Marscapone

Instructions

Prep

Preheat oven at 425°
Small chop onion and celery. Set aside.
Mince garlic. Set aside.
Chop carrots, bell peppers and add them to a bowl with the frozen tomatoes. Toss them with a drizzle of olive oil, salt and pepper. Then place them on a sheet pan lined with parchment paper and place them in the oven for about an hour.

Cook Stovetop

Once veggies are roasted, sauté onions and celery with a Tbls of olive oil. Once soften and onions are translucent, add garlic.
After a minute add roasted veggies. Also add any tomato juices from the sheet pan. Cook on medium heat for about 10 minutes then add chicken broth and season with salt and pepper. Cook on medium for another 20 minutes until carrots are soft. Then remove from heat.
Add about half of the soup in your blender. Place blended mixture in another container, then blend the second half of the soup. Combine both batches back into your soup pot and mix in the marscapone until well incorporated.

Keyword Frozen Tomatoes, Roasted Vegetables

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Roasted Frozen Tomato Soup