02 January 2013

Roast Tomato Mirepoix Soup

Ok, so seriously the name of this dish is not intended to make it sound pretentious, because this is in no way a fancy dish.  It's vegetable soup.  Hearty, delicious, perfect-for-cold-weather soup that is made from the staples of most people's vegetable drawer - carrots, celery and onion.  Also known as mirepoix.  Just call it that and sound fabulously French.

(PS - Yes, that is a Pinterest art project in the background.  Our apartment is littered with them!)

Now that we've had a brief language review, let's continue with soup.  I make a mirepoix soup on a monthly basis (in the non-summer months, that is).  Warm, healthy and hearty, this soup is perfect with a pesto turkey wrap or Roast Beef & Spinach Dip panini (post coming soon!).  Just dunk your sandwich in the broth and enjoy.  At only 90 calories a serving, it's healthy enough for any post-New Year's diets while still flavorful enough to satisfy my surprisingly slender food-loving husband.  Extra hearty, it's fills your tummy while warming your heart.  Awww....

Now this soup is fantastic by itself.  But the thing that keeps me making it month after month is how incredibly useful it is.  My second-favorite name for this is Leftover Soup.  I'll make this basic recipe and add all my leftover food remnants from the refrigerator.  Bits of pork tenderloin, spaghetti squash, kale, barley, cheese rinds, turkey breast, sweet potatoes, broccoli....you name it, I've tried it.  And it's all delicious.  The few mentioned above are my favorites, while the hubs loves it when I add whole wheat noodles, beef and red potatoes.  Depending on my leftovers, I'll swap in regular canned tomatoes or omit them completely.  But the roasted red are my absolute favorite for the fantastic flavor they provide.

So eat happy and healthy...this way you can have that second scoop of ice cream for dessert.

Roast Tomato Mirepoix Soup (6 servings)
  • 1 tsp olive oil
  • 3 c sliced carrot
  • 3 c sliced celery
  • 3 c sliced onion
  • 2 tbs garlic
  • 1/8 tsp salt
  • 1/4 tsp pepper
  • dash of your favorite seasonings (paprika, cayenne, basil, rosemary, etc.) 
  • 1 can (14.5 oz) fire roasted tomatoes (I prefer Glen Muir)
  • 3 c reduced fat chicken or vegetable broth
Place a large pot over medium heat.  When hot, add the oil and swirl to coat the bottom.  Add the carrot, celery and onion, then stir until all vegetables are coated in the oil.  Cook, stirring occasionally, for 7-8 minutes, until vegetables are soft and onions are slightly translucent.  Stir in the garlic and cook for an additional 2 minutes.

Add any of your favorite spices and seasonings and stir to distribute.  Carefully pour in the canned tomatoes and broth, adding more broth if you prefer a thinner soup.  Turn heat to high and bring to a boil.  Reduce to medium-low, then cover and let simmer for 15-20 minutes.  Serve hot, or store in a glass bowl and reheat throughout the week (the soup will stain plastic).

If you want to include leftovers, add in the last 5 minutes of simmering so they can heat through.  

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