Being sick this week has meant forced rest. I don’t just mean skipping several workouts, but in general trying to take a slower approach to rest my body and my mind. To find comfort in a place of quiet and relaxation, something that if you know me is far from easy. It’s meant a week of lots of tea, vitamin C, water, greens, and soup. Thankfully, all things I enjoy.
I woke up Friday morning after my trip to Boston with no voice. After a late night out talking to artists and managers for work, I woke up Saturday morning with even less of a voice and a sore throat. By the time I woke up Sunday morning, I was coughing. I knew at that moment I needed to up my game; I hit up the grocery store for vitamin rich juice & some items to make soup. I didn’t really have a recipe I was following but I knew I didn’t feel like eating soup out of a can. Thankfully I kept track of what I did because it turned out really tasty!
Consider this my new soup – whether healthy, sick or just looking for something warm and comforting on a cold winter’s night while sitting by the Christmas tree.
Roasted Tomato Veggie Soup
Keywords: appetizer entree soup/stew gluten-free vegan vegetarian fall winter
Ingredients (serves 4)
- About 1 cup each celery & mushrooms, diced
- 2-2 1/2 carrots, diced
- 1/2 onion, diced
- 1 med bell pepper, diced
- 1 small clove garlic
- About 1-1 1/2 c cherry tomatoes
- 2 bay leaves
- 1 container veg broth
Begin by tossing cherry tomatoes in a little olive oil, salt & pepper. Cut off top of a head of garlic and wrap in tin foil leaving opening to drizzle with olive oil, salt & pepper; wrap up and stick on tray with the tomatoes. Toss in 375* oven until tomatoes begin to burst.
Meanwhile, toss all veggies in a big pot with olive oil, salt & pepper. After a couple minutes, toss in your bay leaves (I used two, but you could do 1 if you’d like). Cook until soft.
Take your tomatoes and garlic out of the oven. Toss in tomatoes and squeeze garlic cloves from the bulb (careful, it will be hot!). Stir for a minute and pour in veggie broth and simmer for awhile. I let mine go for about an hour. Remove from heat and serve.
To top my soup, I used crushed up plantain chips but you could use saltines or whatever your favorite cracker. Soup would also be good with noodles, rice or (for you meat eaters) chicken.
*Note: I did not mash up the garlic as roasting it really softens & sweetens it but you could always mash it up and then add it to the soup.
Whether healthy, sick or just looking for something warm and comforting on a cold winter’s night – I hope you enjoy this recipe, too! 😉
What’s your go-to when feeling under the weather?