Home with a cold on a rainy day, thinking about soup. Up pops a recipe on Deepak Chopra’s website (of all places) in an article entitled “3 Warming Soup Recipes to Fend Off Winter Weight Gain” The universe apparently is interested in meeting all of my needs at once! As you scan the list of healthy ingredients you will note the variety of spices that give this filling, hearty soup its kick. I was certainly not getting into the car for 2 teaspoons of Himalayan pink salt, and not sure I would have noticed if I did.
I thought this was fun to make; dumping a variety of chopped up vegetables on a sheet pan to roast, then combining them with the rest of the ingredients in a large pot to simmer. If you have an immersion blender it’s a snap to puree. A side of buttered toasted sourdough (I’m sick remember!) and I had the perfect winter lunch.
2 pints cherry tomatoes
1 yellow onion, quartered
2 red bell peppers, cored and roughly chopped
2 carrots, peeled and chopped into 2″ pieces
6 cloves garlic, peeled
2 Tbs. extra virgin olive oil
1 20 oz. can whole peeled tomatoes (with juices)
3 cups vegetable broth
1 15 oz. can cannellini beans, drained and rinsed
4 sprigs fresh thyme
2 tsp. Himalayan pink salt
1 tsp. black pepper
1 tsp. smoked paprika
1 tsp. onion granules
1/2 tsp. chili powder
1/4 tsp. crushed red pepper flakes
Preheat your oven to 375 degrees. On a parchment-lined baking sheet, add the cherry tomatoes, onion quarters, red bell peppers, carrots, and garlic. Drizzle the vegetables with the olive oil, 1/2 tsp. salt and 1/4 tsp. black pepper. Mix everything with your hands so all the veggies are coated. Roast in the oven for 35 minutes-until the veggies are lightly browned.
Once the veggies are done, add them to a large pot, and add all the remaining ingredients. Bring the soup to a boil and then reduce heat to low and simmer for about 20 minutes.
Remove the thyme sprigs from your soup and then puree the soup using either an immersion blender or a standing blender. If you are using a standing blender, carefully ladle the soup into the blender. Do it in batches, if needed.
Once pureed, return the soup to the pot and cook for an additional 10 minutes. Taste the soup and add more salt or pepper as needed. Serves 4 (I think more!).
Note: After roasting the veggies, you can lift the parchment paper and slide them off and into the pot.
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