In the realm of time and blogs, I feel like I was slightly late discovering Sara’s Sprouted Kitchen. Once I finally found my way, I couldn’t stop clicking through the recipes. While at first my eyes were drawn to the photography, I continued to linger because of the unique approach Sara took to whole foods. I was (and still am) enamored- it is clean, fresh, and above all, delicious.
It’s not hard to think of one recipe from Sara’s blog that I want to make. The garnet pilaf has been patiently sitting on my list to make until sweet potatoes come back in season and the second work slows back down, her lentil meatballs are getting made. Each recipe is a true inspiration and a testament that eating whole foods doesn’t have to be complicated and can be fulfilling.
So it comes as no surprise that when The Sprouted Kitchen cookbook arrived in my mailbox, it was love at first sight. Between Hugh’s photography and Sara’s recipes, the books is stunning (and I don’t use that word lightly).
I opted to make the Roasted Tomato Soup first because soon tomato season will be winding down. I love seeing how people take something traditional and add their own stamp. Sara’s version was really the perfect tomato soup. The roasted garlic and onions accompany the tomatoes perfectly, without overpowering. Plus, the cheese toast on top takes the traditional grilled cheese and adds it to the soup (which really, you can’t go wrong)! I also agree with the first sentence of Sara’s notes to this recipe, “Simple things are usually the best.”
This soup, and so many recipes in the book, are testaments to that statement.
The Sprouted Kitchen is available for pre-order right now and will be officially released August,28th (only a few days!) If you like what you see on this site, I highly recommend that you add this cookbook to your collection (and be sure to check out Sara’s blog!) I’ve fallen in love with this cookbook and can’t wait to whip up a few more of Sara’s recipes!
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PinIngredients
- 2 pounds ripe tomatoes
- 1 small yellow onion
- 1 tablespoon extra-virgin olive oil
- Sea salt and freshly ground pepper
- 2 tablespoons chipped fresh flat-leaf parsley
- 2 cloves garlic
- 1 1/2 cups low-sodium vegetable broth
- 2 tablespoons tomato paste
- 1/2 cup heavy cream or whole milk
- 4 slices thick, whole grain bread
- 4 slices mozzarella
- Fresh oregano or basil leaves, for garnish
Instructions
- Preheat the oven to 350˚.
- Cut the tomato and onion into wedges. Use your fingers to scoop out some of the biggest pockets of seeds. Spread the tomatoes and onion on a rimmed baking sheet. Drizzle with olive oil and sprinkle with 1/2 teaspoon salt, a generous amount of pepper, and parsley. Gently toss with your hands to combine. Tuck the garlic cloves in the nook of the tomato so they won’t burn in the oven. Roast until the tomatoes have broken down and reduced to about half their original size, 30 to 40 minutes. Remove from the oven and let cool slightly.
- In a large pot over medium heat, warm the broth and stir in the tomato paste to dissolve. Ad all the ingredients from the baking sheet to the broth and simmer gently for 5 minutes. Using an immersion blender, food processor, of blender, puree the soup until it is smooth but still has some texture. If you prefer a silkier soup, pass it through a fine-mesh sieve. Return soup to the pot, turn the heat to low, and stir in the cream. Add more salt and pepper to taste.
- If you’re serving the soup with the cheesy toast, drizzle each slice of bread with a bit of olive oil and a slice of mozzarella cheese. Toast them in a toaster oven or under a broiler until the cheese is melted, about 5 minutes. Float a toast in each bowl of soup. Garnish with the oregano and serve hot.
Kammie @ Sensual Appeal says
Mmm roasted tomato, wow the flavor of this soup must be stunning! Great job lady!
Kasey says
I’m already in love with Sara’s book, and wholeheartedly agree with your sentiments. What a gorgeous soup! I was eyeing that one, too 🙂
sara forte says
thanks so much, erin! I appreciate the kind words. I love love this soup, and it’s one of the only tomato based things I can get hugh to eat 😉 SO glad you like the book!
Ashley C. says
This recipe sounds delicious Sara…would I be able to can this?
Ashley C. says
Could this soup be canned or frozen? It sounds so delicious and I am looking for a great recipe to have canned.
naturallyella says
I froze it and my guess would be you could can it as well, you would just need to add lemon juice to it (1 tablespoon for pint/2 tablespoons for quarts.)
The Fig Tree says
I pre-ordered my copy of the book a few weeks back. I cannot wait to get it 🙂 I plan on cooking my way through it. Always love your photos Erin. This is no exception. I’ve been sick with the flu and this soup would likely cure all my ills! Send me some? *haha* Have a lovely week 🙂
Kelli @ The Corner Kitchen says
This soup looks so delicious! I can’t wait to get my hands on Sara’s cookbook!!!
Eileen @ Ham Pie Sandwiches says
This does sound like a perfect soup to eat right now, at the peak of tomato time. 🙂 I may make up a big batch and freeze it for delicious winter application!
Warm Vanilla Sugar says
This looks absolutely lovely! I can’t wait to get that book!
lucent imagery says
This is all very serendipitous. I just put a post on my blog asking for cooking blog recommendations. I only subscribed to Sprouted Kitchen recently. But what is lovely is that your blog was recommended to me too. Very much looking forward to reading more.
Vanessa says
I’ve made the Garnet Pilaf and the Lentil Meatballs more than once! They are both great. I love her recipes. This soup looks beautiful!
Kiran @ KiranTarun.com says
That looks so lovely and luscious! Need to make it before tomatoes go out of season!!!
Aimee @ Simple Bites says
Amazing soup! Can’t wait to give it a try.
Mike says
This is one of my favorite recipes from the Sprouted Kitchen cookbook. Well, I love all the recipes but this soup was so delicious it just turn a whole day from bad too good!
Mike
http://www.theironyou.com
Lisa says
This soup is sooo delicious. And perfect for September. I didn’t actually use the cream or cheese since I can’t have it and it was still really yummy. I roasted the tomatoes and onions the day before so it only took 10 minutes to finish after work. I think this is the way I will make tomato soup from now on. Thanks for sharing this recipe!
naturallyella says
Awww shucks- thanks Carrie! Happy cooking!
Vera says
Loved the soup, so as my hubby that is not much into Roasted veggies or garlic and my 7 yr stepson Loved the soup 🙂
Martha says
I made this for a luncheon with friends yesterday. I can’t get over how delicious this soup is. I had been wanting tomato soup and this recipe hit the spot. It was really easy to make. I can’t wait to make it again. Thank you for this recipe.