Stephanie’S Tomato Soup Recipe

Name: Stephanie’S Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole Medium To Large-sized Fresh Tomatoes-straight From A Garden Is Best!; 1 whole Red Bell Pepper; 1 whole Green Bell Pepper; 2 whole Sweet Yellow Onions; 2 cloves Garlic, Peeled; 1/4 cups Assorted Fresh Herbs To Your Taste-basil, Thyme, Rosemary, Sage, Marjoram, Parsley, Lemon Grass; 3 Tablespoons Oil Of Your Choice, Such As Olive, Hazelnut, Or Plain Old Vegetable; 3 cups Chicken, Vegetable Broth, Soy Milk, Or Other Milk; 2 teaspoons Sea Salt; 2 teaspoons Fresh Ground Black Pepper

Servings: persons

1
Cut your tomatoes into quarters or other large chunks, removing the stems as you go. Cut your other vegetables into large chunks, removing the seeds and membranes from the bell peppers. If you like a little heat, you can add a hot pepper or two at this time, also chunked.
2
Spread all your vegetables onto a large, shallow, baking dish-like a sheet pan. Toss in the garlic cloves and sprinkle on the fresh herbs. Drizzle with the oil. If you only have a small pan and have to do two batches, reserve enough oil to drizzle the second batch. Set your oven to broil, and move one rack to the highest spot. Let the oven heat for about five minutes-then put the pan in. It takes about ten minutes for the vegetables to roast through. Peek at 8 minutes-if they are starting to scorch, go ahead and take them out. If there is no juice coming off at ten minutes, give them another two or three minutes.
3
When the veggies are done, remove the pan and let them cool for about ten minutes. Process the vegetables in the blender with a small amount of the liquid of your choice (broth or milk) until there is a smooth puree. Pour into a sauce pan. Add more liquid of your choice until the soup reaches the desired consistency-that is totally up to your preference. Add the salt and pepper, more or less to taste. Bring to a simmer to heat through.
4
Serve with crostini or cheesy garlic bread.
5
This soup can be canned in a pressure canner. Put it into the pint jars straight from the blender-thin it out (with milk or broth) before you serve it later. It is awesome in the middle of winter to have this wonderful taste of your garden and all it's flavors to perk you up!

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 whole Medium To Large-sized Fresh Tomatoes-straight From A Garden Is Best!, 1 whole Red Bell Pepper, 1 whole Green Bell Pepper, 2 whole Sweet Yellow Onions, and more.

Yes, Stephanie’S Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stephanie’S Tomato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions