Healthy Tomato Soup Recipe

Ingredients

• 3 pounds plum tomatoes, quartered
• 2 medium shallots, peeled and quartered
• 3 garlic cloves, peeled and smashed
• 1 1/2 tsp. dried oregano
• 1 tsp. kosher salt, divided
• 2 Tbsp. olive oil, divided, plus extra for serving
• 1 leek, leaves cut off and white and light green part cut into half moons
• 2 cups chicken stock
• 1 oz. fresh basil leaves
• 1 Parmesan cheese rind
• 1/4 tsp. red pepper flakes
• Fresh black pepper, to taste
• Parmesan Cheese Crisps

Instructions

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   In a large bowl combine the tomatoes, shallots, garlic, oregano, 1/2 teaspoon salt, and 1 Tablespoon olive oil. Season with black pepper, to taste. Spread the mixture onto a large parchment-lined baking sheet and roast for 1 hour.

3. 3

   In a large dutch oven, heat the remaining 1 Tablespoon of oil over medium heat. Add the sliced leeks and cook until soft, about 5 minutes. Add roasted tomatoes (plus the juices), chicken stock, basil, cheese rind, red pepper flakes, and remaining 1/2 teaspoon of salt. Season with black pepper, to taste. Bring the soup to a simmer and cook, uncovered, for 15 minutes. The liquid will slightly reduce.

4. 4

   Discard the cheese rind and transfer the soup to a high-speed blender and blend until smooth. You can also use an immersion blender. Taste for salt and pepper. Serve with light drizzle of olive oil.