The holiday season is here, and Christmas is just around the corner. New York City is sprinkled with lights, christmas trees, and filled with tourists. I have to say the holiday season is about the only time I enjoy the cold weather, then after its over I’m ready for summer again! But during these cold months I always like to curl up in a fuzzy blanket on the couch with a hot bowl of soup. This is one of my favorite recipes to make. It’s simple, with not too many ingredients.
Roasting the vegetables, brings out a depth of rich flavors and they are blended together into making a hearty soup masterpiece. The ingredients need to be good quality and organic. I make sure to always buy organic vegetables, especially when cooking with tomatoes, because they soak up pesticides and water so easily. Organic is just the way to go.
The avocado on toast is my substitute for grilled cheese. The avocado is rich and creamy, and who doesn’t enjoy a good avocado on toast? Now finding a perfectly ripened one is the challenge, but I know where to always find the perfect avocado in the city, and is makes all the difference. Avocados are filled with omega-3 fatty acids, which are great for your skin and protecting it during the cold drying weather. Avocados and tomatoes are also filled with antioxidants that help prevent cell damage. Allow this beautifying soup to protect your heart, skin, and digestion. These are just some health benefits that you will receive from the ingredients in this soup and avocado on toast combo.
This is the perfect recipe to make when you don’t want to do a lot of work in the kitchen, and are craving a healthy soup! It makes a bunch, and you can always eat it throughout the week as well. When I make it at home for myself, I have it for the lunch the next couple of days.
Happy holidays! And whatever you may be celebrating, and wherever you may be, I wish you the best of holidays and hope you are able to celebrate it with the ones you love! Remember to look back on your accomplishments over this past year and be thankful for what life has brought you, and get excited for whats to come this new year!
Yields: Approximately 6 servings
- 2 pounds fresh tomatoes
- 5 carrots
- 2 red onion
- 1 red pepper
- 5 garlic cloves
- 5 sprigs thyme
- 5 sprigs rosemary
- 1 tspn chili flakes or 1 hot pepper
- generous drizzle of olive oil
- 1 small can of tomato paste
- 1 QT (32 fl oz) vegetable stock
- Preheat oven to 500’F.
Roughly chop tomatoes, carrots, onion, and garlic and toss in pan with a generous drizzling of olive oil and salt and pepper. Sprinkle thyme and rosemary on top.
Roast in oven for about 45 minutes mixing the vegetables about every 10 minutes, until all sides have roasted and browned.
Heat saucepan with tomato paste and olive oil.
Mix in the roasted vegetables into the stock.
Blend everything with a hand blender, food processor, or blender. I like to use a hand blender because it’s less messy.
Simmer soup. You can serve with mascarpone cheese or any other vegan cream substitute. Enjoy!
I like to eat my soup with a side of bread and avocado. The best is olive bread with slices of perfectly ripe avocado!