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
- Sheet pan
- Soup Pot
- 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
- 1 qt Chicken Stock
- 4 oz. Marscapone
- 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.
- 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.