One of the best things you can do to impart flavor to vegetables is to roast them in the oven on high heat. With just a little salt and pepper and a drizzle of olive oil, you let the oven do the work and reap the rewards of a great soup base or side dish. It’s a foolproof and healthy way to bring fresh seasonal vegetables into your diet, and can be modified based on your preferences and what is available throughout the year.
This particular recipe is a hearty roasted tomato soup and is a simple and cozy dish with some crusty bread or a grilled cheese sandwich on the side. You can take this method and substitute mushrooms, butternut squash, or a variety of other options for the tomatoes. Feel free to swap out the Romas and vine-ripened tomatoes for whatever looks good at the store or is on hand at the time. The crushed tomatoes used here also help to ensure that a full flavor is achieved even if the fresh ones are lacking, so look for fire roasted if possible to optimize this boost.
Here’s the recipe:
