Tomato Soup
with roasted honey mustard veggies / tortilla chips

Name: Tomato Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1 Onions, medium, chopped; 1 Tbsp Oil, olive; 1 Tbsp Tomato paste; 1 can Tomatoes, diced and preferably fire-roasted (28 oz / 794 g can); 6 Tomatoes, sun-dried; 1/2 tsp Salt; 2 cups Stock, any type; 1/4 tsp Cinnamon; 1/4 cup Yogurt, plain or Greek; for serving Tortilla chips (opt); 1 lb Carrots, matchsticks; 1 lb Parsnips, matchsticks; 1 Tbsp Oil, cooking; 1 Tbsp Honey; 1 Tbsp Mustard, Dijon; 1/4 tsp Red pepper flakes (opt)

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

This soup is the definition of comforting with the addition of umami-rich sun dried tomatoes and a pinch of warming cinnamon stirred in at the end. Roasted honey mustard vegetable sticks make a flavorful side dish for this vegetarian meal that was first featured in November 2013.

Ingredients

Metric

Servings:

Tomato Soup:

Garlic - 2 cloves , chopped
Onions, medium - 1 , chopped
Oil, olive - 1 Tbsp
Tomato paste - 1 Tbsp
Tomatoes, diced and preferably fire-roasted (28 oz / 794 g can) - 1 can
Tomatoes, sun-dried - 6
Salt - 1/2 tsp
Stock, any type - 2 cups
Cinnamon - 1/4 tsp
Yogurt, plain or Greek - 1/4 cup
Tortilla chips (opt) - for serving

Roasted Honey Mustard Vegetables:

Carrots - 1 lb , matchsticks
Parsnips - 1 lb , matchsticks
Oil, cooking - 1 Tbsp
Honey - 1 Tbsp
Mustard, Dijon - 1 Tbsp
Red pepper flakes (opt) - 1/4 tsp

Prep

Carrots / Garlic / Onion - Prep as directed and store separately. (Can be done up to 3 days ahead)
Parsnips - Slice into matchsticks. (Can be done 1 day ahead)

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Make

Heat oven to 500F / 260C.
Combine cooking oil, honey and mustard. Toss with carrots and parsnips and spread on a sheet pan. Cover tightly with foil and ‘steam’ in oven for 10 minutes.
After 10 minutes, remove the foil and season with some salt and pepper. Continue roasting until golden and tender, 10 to 12 minutes more.
While vegetables roast, heat a Dutch oven over medium-high heat. Add olive oil and then onions to heated oil. Saute until soft, ~3 minutes. Add garlic, tomato paste and a pinch of salt. Saute for 2 minutes more.
Add the tomatoes, sun dried tomatoes, salt and stock. Cover and bring to a boil and then simmer covered for 10 minutes. Let soup cool.
When soup has cooled slightly, puree with an immersion blender. Stir in cinnamon, and season with some salt and pepper.
Stir yogurt into soup at the table and serve with tortilla chips (for dipping). Enjoy with veggies on the side.

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