19 Jan

roasted tomato soup

I’m observing National Soup Month / National Hot Tea Month by combining soup and tea… again!

You can’t possibly be surprised at this point.

As long as I have tea in my pantry and veggies in my crisper, I am fully equipped to run this whole soup + tea combo concept right into the ground or at least as far as February when we can recognize other foods on a national level.

I’ve come up with another recipe that is healthy, incredibly easy, full of flavor, and uses just a handful of ingredients.

And just so that I can say that I warned you, this probably won’t be the last one.

I have another soup + tea combo up my sleeve that I can’t wait to share with you.

This recipe makes just enough for a big bowl of soup so it’s perfect for lunch.

It can also be split between two small bowls and eaten as a first course at dinner.

Or you could always pour it into two mugs and stand in your kitchen sipping it while chatting with your significant other on a lazy Sunday.

Just a suggestion.



16 oz. Marzano, cherry, or plum tomatoes – I use packaged Marzano tomatoes

1 roasted red pepper – roast your own or use a jarred pepper

10 oz. brewed Numi Organics Tomato Mint Savory Tea*

5-6 sprigs of fresh thyme

1 garlic clove – minced

Balsamic Vinegar



Cut the tomatoes in half vertically and use your thumb to scoop out the seeds and gel. Take this time to contemplate the meaning of life or your to do list for the afternoon.

Toss the tomatoes into a bowl with a drizzle of olive oil, a small splash of balsamic vinegar, the garlic, a good sprinkle of sea salt, and some freshly ground black pepper.

Strip the thyme leaves from their sprigs and add to the tomatoes.

Toss everything together.

Roast at 300 degrees for one hour. You will need to roast longer if you use plum tomatoes. The tomatoes are done when they are shriveled and caramelized but still moist.

Brew the tea according to package directions.

Chop up a roasted red pepper and toss it into a sauce pan along with the tomatoes (be sure to add the juice that has accumulated on the baking sheet), and tea.

If you roasted your own pepper, be sure to scrape off and discard the charred skin before you add it to the soup.

Bring to a simmer and then reduce heat to low. Let it simmer for a few minutes so all of the flavors can get to know each other.

Pour the soup (which should still be in a very chunky state) into a blender and give it a whirl until it is very smooth.

Pour the now creamy soup back into the pan and add a sprinkle of sea salt.

Give it a good stir and taste for seasoning.

Pour into a bowl or mug and top with chopped basil, hot chili flakes, shaved parmesan, crumbled bacon, hot sauce, a drizzle of extra virgin olive oil, or a parmesan thyme crisp (recipe below).

I added a few dashes of Worcestershire but I’m an addict. I add it to everything.

I realize that adding Worcestershire might seem odd but since there is no broth or stock in the soup it has a much lighter, gentler flavor so the Worcestershire just gives it a tiny hit of sweetness and acidity that I really like.



Parmesan Thyme Crackers:

Lay a silpat or parchment paper on a baking sheet or spray with non-stick spray.

Sprinkle the parmesan cheese onto the baking sheet in a pile and then spread out lightly with your fingers.

Sprinkle thyme and freshly ground black pepper on top.

Bake at 325 for about 10 minutes or until golden brown.


* Numi Organics Tomato Mint Tea contains: organic tomato, organic onion, organic mint, organic lemon peel, organic parsley, organic cinnamon, organic decaf black tea, organic allspice


2 Responses to “”

  1. eclecticlamb January 20, 2014 at 10:38 am #

    Wonderful post! Looks delicious!


  2. veggiebentolove January 19, 2014 at 9:36 pm #

    What tasty months. I would combine the two as well 🙂 Deelish!


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