This soup is filling and rich. The goat cheese crumbles offer a soft, lovely tang to contrast with the delicate flavor from the roasted vegetables.
I’m really happy with the way this turned out and I hope you love it too.
Servings: 6
Calories: 267kcal
Equipment
- Immersion Blender
- Stock Pot
Ingredients
- 3 pounds Ripe tomatoes
- 3 large zucchini peeled
- 4 cloves garlic
- 1 yellow onion
- 1/2 cup heavy cream
- 2 Tbsp fresh basil packed
- 1/4 cup goat cheese for garnish
- 32 oz Low fat, reduced sodium beef broth
- 1 tbsp Worcestershire sauce
- 1/2 tbsp anchovy paste
- 2 tbsp fresh oregano
- 1 tbsp fresh lemon balm
- 1 tsp sea salt
- salt
- pepper
- 2 tbsp olive oil
- 2 tbsp butter
Instructions
- Peel the onion and chop into large slices
- Preheat oven to 400°
- Wash tomatoes and core, chop into large pieces
- Peel zucchini and cut into three lengthwise pieces
- Line baking sheet with parchment paper and layer the vegetables on top
- Drizzle with olive oil and season with salt and pepper
- Roast vegetables for 30 minutes
- Remove from oven carefully
- Add beef broth, Worchestershire sauce and butter to stockpot
- Carefully add vegetables and bring the mixture to a boil
- Reduce heat to low and simmer for 20 minutes
- Add the lemon balm, oregano and basil
- Stir in the heavy cream
- Add anchovy paste and stir to blend in. This is good point to see if it's seasoned enough for your liking
- Remove from heat. With an immersion blender, blend soup until smooth. This took me about 5 minutes
- Serve with goat cheese crumbles
Nutrition
Calories: 267kcal | Carbohydrates: 19g | Protein: 10g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 844mg | Potassium: 1362mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2819IU | Vitamin C: 63mg | Calcium: 117mg | Iron: 2mg
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