Beth's Vegetarian Tomato Soup Recipe |ENTERTAINING WITH BETH

Learn how to make an easy Roasted Tomato Soup Recipe that's vegetarian and perfect for a weeknight meal. Fast, easy and SO delicious! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE: http://bit.ly/EWBWebsite WATCH MORE SOUP RECIPES French Onion Soup http://bit.ly/FrenchOnionSoupEWB Rosemary, Potato and Leek Soup http://bit.ly/RoseSoupIBG Butternut Squash Soup http://bit.ly/1pLD5dl Minestrone Soup http://bit.ly/MinestroneEWB SHOP THIS EPISODE: (These links go to Amazon where I am an affiliate) Cutting Board http://amzn.to/1Sl1vn5 Sheet Pans http://amzn.to/1MGhLui Dutch Oven http://amzn.to/1q5FPlG Blender http://amzn.to/1XSl8nL BETH’S ROASTED TOMATO SOUP RECIPE Serves 4 INGREDIENTS: 4 roma tomatoes, quartered 10 cherry tomatoes, sliced in half 2 red bell peppers, quartered 3 garlic cloves 3 tbsp (45 ml) olive oil, separated 1 ½ cups (225g) diced yellow onion 3 cups (700 ml) vegetable broth salt and pepper to taste FOR GARNISH: 4 tsp (20 ml) store-bought pesto sauce 12 small fresh mozzarella balls also called “pearls” fresh basil METHOD: Preheat oven to 375F (190C). Place tomatoes, peppers and garlic on a sheet pan. Toss with 2 tbsp (30 ml) of the olive oil. And season with salt and pepper to taste. Roast for 30 mins shaking pan half way through. Allow to cool. Meanwhile add 1 tbsp (15 ml) of olive oil in a large soup pot , sauté until until tender. Add roasted vegetable mixture and vegetable broth. Simmer for 5-10 mins until warmed through. Transfer to a blender and puree in batches. Return to cleaned out soup pot. Season with salt and pepper to taste. Garnish with a dollop of pesto, 4 mozzarella balls and fresh basil. Enjoy!