Protein-Rich Tomato Soup

Rainy days always make me want to curl up with a warm bowl of soup with cozy, nostalgic flavors, and a good tomato soup is truly the answer to all of those asks. I remember the rainy days of sipping on a hot bowl of tomato soup topped with some goldfish crackers, anyone else? A few problems I have with the generic store-bought tomato soup I used to each as a child are one: it’s never filling enough for me unless it’s a side dish to a hearty main course; two: many store-bought canned soups are filled with tons of ingredients, preservatives, sodium, and sugars; and three: always taste a little artificial. If you have the same beefs with canned soup, you have come to the right place my friend. With this blog, I am working to normalize homemade, scratch-cooked meals without the hassle of spending hours in the kitchen (unless of course you’re like me and love cooking and being in the kitchen all day long). Homemade soup seems like a daunting task, but in reality all you need are some fresh tomatoes and a good blender.

I have worked to create a simple protein-rich tomato soup filled with fresh flavor and nutrients that will leave you feeling full, and all warm and fuzzies like a good ol’ bowl of soup does. The secret ingredient to this magical protein-packed soup? Bone broth – A secret addition to many of my dishes that can increase the protein and satiety factor for tons of foods that are often under-filling. I use bone broth in pretty much all of my soups, use it in place of water when cooking grains, add it to sauces, and sometimes even just drink a warm mug of it as a snack. In addition to the incredible bone broth, I also top this tomato soup with roasted chickpeas (instead of my childhood go-to, goldfish, which doesn’t provide much nutritional value) to add both crunch and additional protein. The combination of the broth and chickpeas is what makes this tomato soup stand out as your main dish to provide you with both micronutrients AND macronutrients, along with delicious cozy, yet refreshing, flavors for a perfect rainy day. The only thing missing is our carbohydrates so I highly recommend to either pair the soup with some homemade bread and side salad in the spring/early summer, or a hearty grilled cheese in the fall/winter for EXTRA coziness. Now, on to the recipe:

Nutrition Facts:

• If you’ve been around, I have probably mentioned bone broth in my nutrition facts section in many other recipes but honestly I think it can always use another shout-out. Bone broth is a type of broth that is made by boiling animal bones and connective tissue which allows the liquid to provide more added nutrients and protein than a regular animal-based broth. Collagen is a type of protein that is very prominent in the human body and provides structural integrity for cells and tissues including the skin, bones, tendons, ligaments, cartilage, and connective tissues throughout the body. Proteins are also important for many other cellular functions, where collagen in particular plays a role in tissue repair, immunity, among others.
• There is much controversy of whether tomatoes are a fruit or vegetable, and technically they can actually be considered both. Regardless of the status of tomatoes, they are a produce that contain many micronutrients. They are a good source of fiber and antioxidants as well as Vitamin C, potassium, vitamin K, vitamin E, folate, and others.

Servings: 6

Ingredients:

• 4lb of tomatoes on the vine (cut into quarters)
• 8 cloves of garlic
• 1 red onion (largely chopped)
• 3 Tbsp olive oil
• 2 Tbsp balsamic glaze
• 1 tsp dried basil
• 1 tsp thyme
• 1 tsp oregano
• Salt & pepper
• 1 carton (32oz.) unsalted bone broth
• 1/2 cup half & half
• 2 cups fresh basil (lightly packed)
• Roasted chickpeas (my favorite brand is Biena)

Instructions:

1. Preheat oven to 425 degrees F.
2. Place the quartered tomatoes, whole garlic cloves, and chopped onion on a large sheet pan.
3. Drizzle 2 Tbsp olive oil and balsamic glaze over the veggies and stir to make sure all veggies are coated.
4. Sprinkle veggies with the dried basil, thyme, and oregano then lightly sprinkle with salt and pepper. Gently stir until all ingredients are combined.
5. Bake the veggies at 425 for 35-40 minutes or until veggies are soft.
6. Once the veggies are cooked through, heat a dutch oven or large pot over medium heat.
7. Add the other 1 Tbsp of olive oil and heat.
8. Add all of the cooked pan ingredients to the pot and stir.
9. Add the bone broth, then bring the mixture to a boil for about 5 minutes.
10. Lower the heat to a simmer, then add the half & half and the fresh basil.
11. Using an immersion blender, blend all of the ingredients in the pot until smooth (this will take about 5+ minutes depending on the strength of your blender and preference of texture).
12. Simmer the blended soup for an additional 15 minutes, stirring occassionally.
13. Pour your soup into your favorite bowl, top with 2 Tbsp of roasted chickpeas, and enjoy!