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Rachel Kim

Freezer Roasted Tomato and Pepper Soup

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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs ripe plum tomatoes halved
  • 3 large red bell peppers seeded and cut into quarters
  • 1 large yellow onion cut into wedges
  • 4 garlic cloves peeled
  • 2 tbsp olive oil
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 3 cups low-sodium vegetable broth
  • 1 tsp dried basil
  • 1 tbsp balsamic vinegar
  • 6 tbsp water divided for reheating six portions

Method
 

  1. Heat oven to 425°F. Toss tomatoes, peppers, onion, and garlic with oil, salt, and pepper on two rimmed sheets. Roast 30 to 35 minutes until softened with browned edges.
  2. Transfer vegetables and juices to large pot. Add beans, broth, and basil; simmer 10 minutes.
  3. Turn off heat; immersion-blend smooth, keeping blade submerged. Add balsamic vinegar.
  4. Divide cooked soup among 6 shallow freezer containers; refrigerate within 2 hours and chill fully. Leave 1 inch headspace, seal, label, and freeze up to 3 months.
  5. Loosen one frozen portion into saucepan with 1 tablespoon water. Cover; warm over medium-low 15 to 20 minutes to 165°F, stirring and breaking up block as it softens.
  6. Stir thoroughly; serve one container per portion, adding only a little water if too thick.