Honour tomato season by making a huge batch of tomato soup. Enjoy some for dinner and freeze the rest for those really chilly winter days. Our recipe is naturally gluten-free, paleo, vegetarian and dairy-free.
We added some No Yolking™ – 100 % Egg White Protein Powder, which gives the soup a nice creamy texture without the cream! It also helps to balance blood sugar levels and will keep you feeling full longer.
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Makes: 8 cups (2 L)
10 Roma tomatoes, halved
1 onion, quartered
3 tbsp (45 mL) olive oil
2 tbsp (30 mL) balsamic vinegar
Kosher salt and freshly ground pepper, to taste
4 sprigs basil
1 whole head of garlic, top sliced off to reveal cloves
3 cups (750 mL) sodium-reduced vegetable broth (approx.)
3 tbsp (45 mL) tomato paste
1/3 cup (75 mL) No Yolking™ – 100 % Egg White Protein Powder
- Preheat oven to 425ºF (220ºC). Line a large roasting pan with parchment paper. Toss tomatoes with onion, olive oil and vinegar. Season with salt and pepper. Nestle basil and garlic into the tomatoes.
- Roast for 45 to 60 minutes or until skin on tomatoes is shriveled and caramelized around the edges. Cool for 10 minutes. Carefully squeeze garlic to released roasted cloves. Transfer tomatoes, onion, garlic and basil to a blender. Pulse until pureed. Pour into a large saucepan set over medium heat.
- Stir in 2 cups (500 mL) broth and tomato paste. Cook for 10 minutes or until heated through. Meanwhile, pour remaining broth and protein powder into the blender. Pulse until smooth and well combined. Add some hot soup to blender and puree.
- Remove soup from heat. Pour blender mixture into saucepan and stir to combine. Adjust seasoning to taste. Garnish with fresh basil leaves and a drizzle of olive oil.
Tip: Garnish with Basil and Spinach Protein Pesto with Walnuts and serve with Herb and Garlic Paleo Crackers.