Recipe

Tomato Marinara Soup Recipe

Add Step-by-Step Photos	Delairen / All my dishes 1 year, 7 months ago A versatile tomato Soup. Eat it as is, or reduce the amount of broth and add your favorite ground meat and veggies and top Spaghetti with it. Prep:15m Cook:45m Servings:12	Delairen
	easy quick leftovers

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Ingredients

4 cans 28 ounce whole plum tomatoes

1 cans 28 ounce diced tomatoes

2 whole Red Bell Peppers, cleaned, stemmed, seeded and quartered

2 whole Carrots, ends removed and quartered

1 whole Green Bell Pepper, finely diced and sauteed

1 Whole Onion, peeled and quartered

1 whole Garlic

2 tbls Balsamic Vinegar (or to taste)

2 cups Chicken Broth - to desired consistency (Can substitute vegetable broth)

½ cup White Wine

2 tbls olive oil

2 tsps additional olive oil

2 bunches fresh Basil Leaves, finely chopped

¼ cup fresh oregano, finely chopped

1/8 cup fresh thyme, finely chopped

Kosher salt and fresh ground black pepper to taste

Directions

Pre-heat Oven to 400 degrees

Drain whole tomatoes, reserving liqued, and place in large roasting pan

Add Onions, red bell pepper, and carrots to roasting pan and drizzle with olive oil

Cut top off of garlic and set on foil piece large enough to wrap around it. Drizzle olive oil in to the garlic clove and then wrap in foil.

Place vegetables and garlic in oven and roast until carrots are tender; approximately 2 hours

Remove skin from roasted red bell peppers and discard.

Place all vegetables in large stock pot

Squeeze roasted garlic in to stock pot, discarding the husk

Adding reserved tomato juice as needed, puree vegetables (either in batches in blender or using a stick blender) until mostly smooth.

Add sauteed bell pepper, diced tomatoes, balsamic vinegar and white wine and return to simmer

Add chicken broth in batches until desired consistency is reached.

Stir in Oregano, thyme and basil, salt and pepper to taste.

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Comments

jo_jo_ba 1 year, 7 months ago said:
I like the sound of this!

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