I’m sure most of you have caught on to my love of soup. It is, after looking at many of my recipes, pretty obvious! I love the simplicity of making soup but the complexity of flavours that it can have. I also love that I can, unbeknownst to the boys, hide all sorts of veggies and various ingredients in the meal and get them to eat!
With tomatoes being in season, I was in search of a new tomato soup recipe to add to my repertoire. I found this one in a cookbook and gave it a whirl. Delicious!
Recipe inspired by Looneyspoons’
Rome on the Range
8 plum or Roma tomatoes, roughly chopped
3 large red bell peppers, seeded and chopped
1 large red onion, chopped
1 tbsp garlic, minced
1 tbsp olive oil
2 tsp Italian seasoning
2 cups low-sodium beef broth
1 cup low-sodium V8 juice
1/2 cup fresh basil leaves, chopped
1 tbsp balsamic vinegar
1 tsp brown sugar
1/2 tsp salt
1/2 tsp black pepper, ground
1/2 tsp red pepper flakes
1 lb (450 grams) extra lean ground chicken (turkey or beef are fine, too)
1/3 cup shallots, minced
1/3 cup unseasoned bread crumbs
1/4 cup grated Parmesan
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
Preheat oven to 450F. Combine first 6 ingredients in a large roasting pan. Make sure the veggies are all on a single layer.
Place roasting pan in the oven and roast for 15 minutes. Remove the pan from the oven, stir and return to oven. Turn on the broiler and broil for 10 minutes.
While the veggies roast, prepare your meatballs. Combine all the ingredients in a medium-sized bowl. Mix well. Using your hands, form into small, mini meatballs using approximatly 1 tsp of meat mixture for each ball. Set aside.
Remove the veggies from the oven and place in large soup pot. Add the beef broth and V8 juice. Using an immersion blender, puree the vegetables and broth until smooth. Add the basil, balsamic vinegar, brown sugar, salt, pepper and red pepper flakes. Stir. Add the meatballs and bring to a boil. Reduce the heat to low, cover and simmer for 5-6 minutes until the meatballs are cooked through.