Today’s Recipe: Rustic Tomato Soup

RUSTIC TOMATO SOUP
PREP TIME: 20 MINUTES
COOK TIME: 35-40 MINUTES
MAKES: 6 SERVINGS

2    lbs Roma tomatoes, halved
1    red pepper, cut into pieces
1    T olive oil
¼   t salt
1    lb ground sausage
1    onion, minced
6    garlic cloves, peeled and minced
2    carrots, shredded
32   ozs vegetable broth
¾    lb kale, stemmed and coarsely diced
shredded Parmesan for serving

1. Preheat oven to 400°F. Place the halved tomatoes on a cookie sheet, cut side up. Place red peppers on the cookie sheet with the tomatoes. Drizzle everything with olive oil and sprinkle with salt.
2. Roast for 25-30 minutes or until red peppers are tender.
3. While the tomatoes and peppers are roasting, brown the sausage in a Dutch oven or soup pot over medium heat. Once the sausage is about halfway cooked, add the onion and garlic. Cook until sausage is browned and onions are soft.
4. Add the carrots and vegetable broth and bring to a simmer.
5. Transfer the tomatoes and peppers to a cutting board to cool. Remove the tomato skins and dice the tomatoes and red peppers.
6. Add tomatoes and peppers the pot. Simmer for about 10 minutes, and then stir in the kale. Cook for an additional 3 minutes, or until the kale is tender. Serve with shredded Parmesan.

Gather ingredients. Preheat oven to 400°F.

Place 2 lbs of halved Roma tomatoes on a cookie sheet, cut side up.

Place 1 red pepper, cut into pieces on the cookie sheet with the tomatoes.

Drizzle everything with 1 T of olive oil.

Sprinkle with ¼ t of salt.

Roast the tomatoes and peppers for 25-30 minutes or until the peppers are tender. While the tomatoes and peppers are roasting, brown 1 lb of ground sausage in a Dutch oven or soup pot over medium heat.

Once the sausage is about halfway cooked, add 1 minced onion.

Add 6 peeled and minced garlic cloves.

Cook until sausage is browned and onions are soft. Add 2 shredded carrots.

Add 32 ozs of vegetable broth and bring to a simmer.

Transfer the tomatoes and peppers to a cutting board to cool. Remove the tomato skins and dice the tomatoes and red peppers.

Add tomatoes and pepper to the pot.

Simmer for about 10 minutes.

Then stir in ¾ lb of stemmed and coarsely diced kale.

Cook for an additional 3 minutes, or until the kale is tender. Serve with shredded Parmesan.