Harvest Tomato Soup

And here I was worried whether we would make it to harvest with edible veggies from our garden… I had to start figuring out what to do with so many of these tomatoes! I was losing all my kitchen counter space to them as John Powers pulls them from the vines when they ripen…

My first #KitchenExperiment was a win!

Yum! Yum!

I figure lots of you are needing to find things to do with your tomatoes, too, so here ya go!

Harvest Tomato Soup Recipe

Ingredients

• 4 lb vine-ripe tomatoes, trimmed, cored, and cut into quarters
• 1 large red bell pepper, cored and chopped into large chunks
• 1 large orange bell pepper, cored and chopped into large chunks
• 1 large yellow onion, chopped
• 4 tsp minced garlic
• 1 (15 oz) can Great Northern beans, drained and rinsed (then divided in half)
• 1 Tbsp extra virgin olive oil
• 2 cups chicken stock
• 1 Tbsp Nearly Italian Seasoning
• 1 tsp sea salt
• 1 tsp ground black pepper

Directions

1. Preheat oven to 400° F.
2. Line an extra large rimmed baking sheet with parchment paper.
3. Arrange the quartered tomatoes, chopped bell peppers, and chopped onion in a single layer on prepared baking sheet. 
4. Spray veggies liberally with extra virgin olive oil.
5. Sprinkle 1 tsp sea salt and 1 tsp ground black pepper over veggies. 
6. Roast 40 mins.
7. Transfer roasted vegetables and their juices into a large stock pot and heat over medium heat on stovetop (4 on my front, right burner). 
8. Sprinkle 1 Tbsp Nearly Italian Seasoning and 4 tsp minced garlic over veggies then stir to combine.
9. Cook 60 secs, stirring frequently.
10. Add 2 cups chicken stock. 
11. Stir in half of the Great Northern beans. 
12. Increase to high heat until just starting to boil (really a gentle simmer).
13. Reduce heat to medium-low (2.5 on my front, right burner) and cook for 10 mins, stirring occasionally.
14. Remove from heat. 
15. Using an immersion blender directly in the pot, purée soup until completely smooth. The half-can of white beans and the roasted peppers will blend directly into the broth, creating a thicker base.
16. Return to low heat (1.5 on my front, right burner).
17. Stir in remaining half of the Great Northern beans.
18. Cook 5 mins to heat through, stirring occasionally, until beans are warm.

NUTRITION FACTS
Servings	8
Amount Per Serving	10.5 oz (298 g)
Calories	120
		% Daily Value*
Total Fat	2.8 g	4%
Saturated Fat	0.4 g	2%
Trans Fat	0 g
Monounsaturated Fat	1.6 g
Polyunsaturated Fat	0.4 g
Cholesterol	0 mg	0%
Sodium	402 mg	17%
Total Carbohydrate	20.5 g	7%
Dietary Fiber	6.1 g	22%
Total Sugars	9.5 g
Added Sugars	0 g
Sugar Alcohols	0 g
Protein	5.4 g
Vitamin D	0 mcg	0%
Calcium	62 mg	4%
Iron	2.3 mg	13%
Potassium	772 mg	16%
Vitamin A	188 mcg RAE	20%
Vitamin C	104 mg	116%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LowFat