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Sick-Day Tomato Soup

VegetableOvenHealthy

Time: 30 minutes

Yield: 4 servings

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About

When your tummy just isn't feeling right, call into work and then make Sick-Day Soup. A more mature version of the nostalgic miracle worker your mom used to make when you were feeling icky, it's got that tomato-y taste you know with a grown-up hint of carrots and flavorful herbs. You'll feel better in a jiffy with Sick-Day Soup! But... still take the whole day off. You deserve it!

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Ingredients

  • 1 cup carrots, peeled and cut into 1/2-inch-thick pieces
  • 2 pounds tomatoes, halved and stems cut out
  • 1 knob ginger, 1-inch-long, peeled and halved
  • 2 cloves garlic
  • 3 tablespoons olive oil
  • salt, to taste
  • black pepper, to taste
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon white pepper
  • 1/4 teaspoon ground turmeric
  • 1 1/2 cups vegetable stock
  • basil leaves, to taste, for garnish

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -On a large, rimmed baking sheet, add the carrots, the tomatoes, the ginger halves, and the garlic and evenly drizzle them with the oil.

Step 3 -Evenly sprinkle the salt and the black pepper over the tomato mixture and toss to completely coat.

Step 4 -Flip the tomatoes over so they are all skin-side down on the baking sheet.

Step 5 -Roast the tomato mixture, tossing halfway through, until the carrots are fork-tender, about 18-20 minutes.

Step 6 -In a large stockpot, add the roasted tomato mixture plus the juices from the baking sheet, the dried basil, the onion powder, the white pepper, the ground turmeric, and the vegetable stock and use an immersion blender to blend until the soup is smooth.

Step 7 -Taste the soup and season with more of the salt, as needed. Stir to combine.

Step 8 -Serve the soup garnished with the basil leaves.

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