This tomato soup is made with white beans to add creaminess and a little extra protein. 

The tomatoes are roasted in the oven with onion, garlic, and basil. There’s only 10 minutes of prep time, the rest of the work happens in the oven.

There is nothing better than a cozy bowl of roasted tomato soup! Add in a grilled cheese sandwich, and you’ve got the perfect meal on a wintery day. 

We get so much more flavor in this tomato soup since we’re roasting the tomatoes with garlic and onions. Adding some cannellini beans will also make this soup so creamy without the addition of actual cream. You can also make this soup ahead of time, so it’s great for meal prep. 

Why you’ll love this tomato soup

• Easy: All of these ingredients are easily found in local grocery stores.
• Protein-packed: This tomato soup is the perfect way to enjoy comfort food with a dose of protein from the cannellini beans.
• Comforting:​ This is a quick way to enjoy a comforting and cozy meal.

Ingredients needed 

Can of Whole Tomatoes: I love using whole San Marzano tomatoes, they have the best flavour!

Cannellini Beans: These white beans add a creamy consistency to the soup instead of using heavy cream. Make sure the beans are drained and rinsed before adding to the soup.

Basil: We’ll add fresh basil to the tomatoes before roasting, but I also love having a bit extra to garnish. 

Onion & Garlic: Adding both yellow onion and garlic cloves will bring so much flavor to this soup, don’t skip them! 

Sugar: Just a dash of sugar will help balance out the acidity of the tomatoes in this soup for a much smoother flavour. 

How to make this easy roasted tomato soup recipe

1. Pre-heat oven to 400F.  To a large baking dish add the canned tomatoes and tomato paste then nestle in the pieces of onion, garlic cloves and 2 tbsp chopped fresh basil. Sprinkle evenly with the olive oil, salt, ground pepper, dried oregano, white sugar and pinch of chili flakes (or red pepper flakes).
2. Roast uncovered for 30 minutes.
3. Remove the dish from the oven. 
4. To a high-powered blender add the roasted tomatoes mixture from the oven along with 2 cups vegetable broth and drained and rinsed beans. If needed, blend in batches. Alternatively, you can add everything to a soup pot and use an immersion blender.
5. **Important note about pureeing hot soup: When pureeing soup that is still hot, there are a couple of tips to remember – Fill your blender only half-way. Hold the lid tight, covering with a towel when blending. Start blending on low and then increase the speed. This should keep things tidier in the kitchen** Why is this important? The heat from the soup can potentially cause the lid to pop and spray hot soup, so use the tips for soup success!  Your other option is to puree the soup in the soup pot with an immersion blender.
6. Enjoy the soup as-is once blended or place the soup in a large soup pot on the stove on medium heat, warm for 5-10 minutes, stirring often. Taste and adjust seasoning with more salt and pepper if you desire. 
7. Serve in bowls and top with the rest of the basil and fresh pepper.

how to puree soup (safely!)

It’s really important to let the tomato soup cool slightly before you start pureeing it! If you’re using a regular blender, make sure to only fill the blender halfway. Hold the lid tight and cover with a towel. Start blending on low and then increase the speed. 

The heat from the soup can sometimes cause the lid to pop and spray hot soup, so make sure you follow these tips! You can also puree the soup straight in the soup pot with an immersion blender. 

Tips & Tricks

• Make this the ultimate tomato soup by serving it with a side of grilled cheese! 
• You can also serve this soup with a few slices of crusty bread with butter and my favourite garlic bread bites. 
• Make sure you’re using canned beans and not dried beans. The canned cannellini beans add the creaminess to the soup.

Common Questions

How to store / make ahead

You can store this soup in an airtight container for up to 3 days. This soup is great for meal prep since it makes 4 portions! 

More soup recipes to make from the blog

• Roasted Cauliflower Soup
• Simple Potato Leek Soup
• One-Pot Healthy Broccoli Cheddar Soup (high protein!)

Print

Easy and Delicious Creamy Roasted Tomato Soup

This Creamy Roasted Tomato Soup is easy to make during the cooler seasons. Add cannellini beans for creaminess and a dose of protein too!

Course Soup

Cuisine American

Keyword tomato soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 -6 bowls

Author Jess

Ingredients

• 28 oz can of whole peeled Italian San Marzano tomatoes (substitute with regular whole peeled canned tomatoes if needed)
• 2 tbsp tomato paste
• 1 yellow onion, cut into quarters
• 6 garlic cloves
• 4 tbsp fresh minced basil, divided
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp ground pepper
• 1 tsp dried oregano
• 1 tsp white sugar
• Pinch of chili flakes
• 2-3 cups vegetable broth
• 398 mL can cannellini beans, drained and rinsed (or sub with white navy beans)
• extra salt and pepper to taste

Instructions

• Pre-heat oven to 400F. To a large baking dish add the canned tomatoes and tomato paste then nestle in the pieces of onion, garlic cloves and 2 tbsp chopped fresh basil. Sprinkle evenly with the olive oil, salt, ground pepper, dried oregano, white sugar and pinch of chili flakes.
• Roast uncovered for 30 minutes.
• Remove the dish from the oven.
• To a high-speed blender add the roasted tomatoes mixture from the oven along with 2 cups vegetable broth and drained and rinsed beans. If needed, blend in batches. Alternatively, you can add everything to a soup pot and use an immersion blender.
• **Important note about pureeing hot soup: When pureeing soup that is still hot, there are a couple of tips to remember – Fill your blender only half-way. Hold the lid tight, covering with a towel when blending. Start blending on low and then increase the speed. This should keep things tidier in the kitchen** Why is this important? The heat from the soup can potentially cause the lid to pop and spray hot soup, so use the tips for soup success! Your other option is to puree the soup in the soup pot with an immersion blender.
• Enjoy the soup as-is once blended or place the soup in a large pot on the stove on medium heat, warm for 5-10 minutes, stirring often. Taste and adjust seasoning with more salt and pepper if you desire.
• Serve in bowls and top with the rest of the fresh basil and fresh pepper.

Notes

• Make sure you’re using canned beans and not dried beans. The canned cannellini beans add the creaminess to the soup.
• This recipe has only been tested with canned tomatoes to make this a tomato soup that can be made year round. I don’t recommend using fresh tomatoes.
• Make this the ultimate tomato soup by serving it with a side of grilled cheese! 

Photography by: Kaeleigh Pugliese

The post Easy and Delicious Creamy Roasted Tomato Soup appeared first on Cooking in my Genes.

I absolutely love this time of year because there is so much fresh produce to choose from to make salads with. When I’m jetting from work to appointments to photoshoots I love to bring easy, meal-prepped salads with me that burst with flavour and are easy to eat on the go.

So, that’s exactly where this Watermelon Mason Jar Salad fits in with a wonderful combination of flavours to brighten your lunchtime!

I absolutely love watermelon on its own as a snack but making it into a savoury dish to enjoy at other meals has been high on my list.

Did you know? Canadians love watermelon! Due to our short local season, we import most of it from the States.  Each year we buy over 300 million pounds of US watermelon! That’s A LOT of watermelon!

Once warmer temperatures appear we generally buy one watermelon per week in our house; my husband and I both LOVE it! We eat watermelon by the slice and now we’ve got this Mason Jar Watermelon Salad on repeat for lunches too.  The salad is very refreshing given that watermelon is 92% water and an excellent hydrator.

And, paired with a hearty grain like farro plus pea shoots and radishes for crunch, the mint and feta, I’m telllllling you this Watermelon Mason Jar Salad is a flavour bomb you don’t want to miss out on!

I like to meal-prep the salad ingredients on Sundays, make us a couple of mason jar salads and store them in the fridge for 2-3 days of lunches.

Don’t have a mason jar? That’s ok! You can easily make this salad in a to-go or meal-prep container, whatever works best for you.

Print

Watermelon Mason Jar Salad

Perfect to take on-the-go, this Watermelon Mason Jar Salad is filled with watermelon, farro, pea shoots and radishes for crunch, mint and feta, a divine flavour combination! This Watermelon Mason Jar Salad is a flavour bomb you don’t want to miss out on!

Course Lunch, Salad

Cuisine American

Keyword mason jar salad, watermelon salad

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jess

Ingredients

• 4 x 26 oz mason jars
• 1 cup uncooked farro
• 2 cups watermelon diced
• 1 1/3 cup radishes sliced in halves
• 3-4 cups pea shoots
• 1 cup feta cheese crumbled
• 1/4 cup mint chopped

Dressing:

• 1/4 cup white balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tbsp honey
• 1/4 tsp kosher salt
• pinch ground pepper

Instructions

• Bring a pot of water to boil and once boiling, add the farro and cook for 22-25 minutes until the farro is just done (almost a chewy texture). Drain the farro and set aside to cool. *Note the farro cooks just like you would cook pasta and will not absorb all the water like when you cook other grains*
• Next, prep your salad dressing by adding white balsamic vinegar, extra virgin olive oil, honey, salt and pepper into a small mason jar or bowl and shake or stir to combine.
• Then, prepare the salad ingredients: dice the watermelon into small cubes; slice the radishes; measure out the pea shoots; crumble the feta and chop the mint.
• To assemble the mason jar salads, divide the ingredients into 4 jars, starting with a 1/4 cup of dressing at the bottom of the jar. Then add in farro, diced watermelon, radishes, pea shoots, feta and top with mint.
• Store in the fridge for up to 2 days.
• When you’re ready to eat the salad, shake the mason jar to combine ingredients and then enjoy!

Notes

Want to use a different grain? Quinoa would also work really well with this recipe too.

You can easily halve this recipe for just two Mason Jar Watermelon Salads by dividing all the ingredient amounts in half.

Or, this recipe also makes a lovely summertime picnic or barbeque salad! Just combine all the ingredients together instead of separating them into 4 mason jars and toss with the dressing when you’re ready to serve.

Want more watermelon recipe inspiration? Check out watermelon.org for a plethora of ideas including how to use the entire watermelon for delicious kitchen creations including using the white of the rind in coleslaws or stirfry or pickle it for a zesty topping!

Until the next cooking adventure,
Jess

Disclaimer: Thank you to the National Watermelon Promotion Board for sponsoring this post.  Thank you for supporting the brands that I support. All opinions are my own.

The post Watermelon Mason Jar Salad appeared first on Cooking in my Genes.

So, I’ve enlisted a couple of my blogging friends to put together a round-up of our favourite dishes that are sure to add flavour to your weekly meal plans.

From soups and stews, to salads and wraps plus some nutrient-dense snacks, there are dishes to suit everyone’s tastebuds!

And, you can also find a variety of dishes for certain dietary needs such as gluten-free and vegetarian. I can’t wait to tuck-in with some of these dishes in the upcoming weeks and I hope you will enjoy them too!

Nourishing Recipes for the New Year:

Breakfast

Sweet Potato and Bean Burrito with Plantains from What She Ate

Pumpkin Pie Overnight Oats from Kitchen, Uncorked

Raspberry Gingerbread Smoothie from Food Meanderings

Pear Cardamon Granola with Pecans from Making Healthy Choices

Snacks

Maple Pumpkin Cranberry Muffins from Eyecandypopper

Sweet Potato Lentil Hummus plus A Vegan Mezze from Occasionally Eggs

Gluten Free Pumpkin Spice Muffins from Cathy’s Gluten Free

Salads & Bowls

New Year Detox Salad with Pink Tahini Dressing from Justine Celina

Thai Buddha Bowl with Tofu & Peanut Sauce from What She Ate

Garlicky Peanut Soba Noodles with Roasted Broccoli from My Kitchen Love

Cauliflower Rice from The Athlete’s Palate

Shawarma Spiced Meatballs by From Pasta to Paleo

Cauliflower Alfredo with Peas from My Kitchen Love

Soups & Stews

Ribbolita Soup with Homemade Herbed Croutons (Vegan) from Eyecandypopper

Zucchini Noodle Curry Coconut Soup with Grilled Tofu from Girl Heart Food

Moroccan Lentil Stew from Kitchen, Uncorked

Smoky Chorizo, Kale and Squash Soup by From Pasta to Paleo

French Onion Soup from The Primal Desire

One Pot Meals

Veggie Korma from Girl Heart Food

Vegan Pumpkin Curry from Cilantro & Citronella

White Bean and Kale Vegan Pot Pie from The Stingy Vegan

Winter Black Bean and Pumpkin Chili from Occasionally Eggs

One Pot Stuffed Pepper Dinner from Jo and Sue

Curried Chicken Croquettes from Clockwatching Tart

There are so many wonderful delicious recipes to try, I think I’ve got my meal-plan ready for the next couple of weeks!

Until the next cooking adventure,
Jess

The post Nourishing Recipes for the New Year appeared first on Cooking in my Genes.

I’m sort of obsessed with ‘recipe bowls,’ there’s just something about a multitude of flavours coming together in harmony in one nourishing dish.

You’ll find this dish to be hearty and flavourful, filled with grains, root vegetables, brussels sprouts and apples. Plus, the pomegranate dressing ties everything together.

This is the perfect bowl for cooler days, filled with heartwarming and nutritious ingredients.

Total Time: 45 minutes
Equipment: baking sheet, medium pot
Servings: 4

Ingredients:

2 cups uncooked farro
20 brussels sprouts, cut into quarters
2 large carrots, chopped
2 large parsnips, chopped
1/2 tsp kosher salt
1/2 tsp pepper
3 cloves garlic, minced
2 tbsp olive oil
1 tbsp balsamic vinegar
1 gala apple, sliced
1 beet, shredded
4 cups arugula

Dressing:

1/3 cup pomegranate juice
1/3 cup olive oil
2 tbsp apple cider vinegar
1 tsp honey
pinch salt and pepper

Instructions:

Pre-heat your oven to 425F and line a baking sheet with parchment paper. In a bowl mix together brussels sprouts (quartered), chopped carrots and parsnips, 1/2 tsp kosher salt, 1/2 tsp pepper, 3 cloves garlic (minced), 2 tbsp olive oil and 1 tbsp balsamic vinegar.

Once mixed, spread the vegetables out on your baking sheet.

Bake for 22-25 minutes, until vegetables are golden and brussels sprouts are starting to get crispy.

While your vegetables are cooking, add your uncooked farro to a pot and fill with water to about 1 inch above the farro. Bring to a boil and cook for about 20-25 minutes or until desired texture is reached (farro will be softened but still a bit chewy when it’s done).

**Cook’s Note: You can use any type of grain you’d like! Quinoa or brown rice would also taste wonderful with this bowl.

Mix all of your dressing ingredients together in a mason jar, giving them a good shake to combine.

Once everything is ready, divide ingredients into 4 bowls giving approximately the same amount to each bowl. Then top everything with the pomegranate dressing.

And there you have it, an abundantly delicious and nourishing bowl you can eat all Autumn and Winter long!

You could also add in your favourite type of protein to this salad such as chicken, chickpeas or even your go-to veggie burger.

Until the next cooking adventure,
Jess

The post Roasted Harvest Vegetable Bowl appeared first on Cooking in my Genes.

It’s a bit funny as a lot of my pancake memories link back to eating them for dinner instead of breakfast.

Growing up my Oma would make these delicious apple pancakes for dinner, yes, for dinner. As a kid this was one of my absolute favourite meals (for obvious reasons) – does it get better than pancakes topped with cinnamon and sugar?!

The actual German name for this dish which I can remember from growing up is “Apfelkrapfen” (‘up-full-grep-fen’) – this word actually translates directly to mean ‘apple fritter.’  However, in my Oma’s recipe we always cooked them in a frying pan on the stove-top.

The recipe is a simple crepe-style dough in which you dip whole apple slices, then cook them.

Such simple ingredients with such a delicious outcome – you can make these for breakfast, lunch/brunch or (my personal favourite) dinner.  Heck you could probably even serve them for dessert!

I have not eaten or made these in at least 10 years  so when I made them the taste and smell immediately transported me back to being a kid – I could picture myself and my brother in my Oma’s kitchen eating them up.

Prep time: 30 minutes
Equipment: Small & Large Mixing Bowls, Frying Pan (Optional: Apple Corer)
Servings: 4-6

Ingredients:

Crepe Dough:
4 eggs
1 ½ cups whole milk (3.25%)
2 cups all-purpose flour, sifted
1 tsp sugar
pinch (1/8 tsp) salt
Extra: ½ cup whole milk (3.25%) in case you need to thin out your batter
Extra: butter for the frying pan when cooking

Apples:
6 large apples peeled & cored (Gala apples are my preferred apple but Granny Smith would work too)
**Helpful tip: If you don’t have an apple corer, you can simply use a small knife.  Use the knife to cut around the core from both ends and then press from one end to pop the core out.  Once you cut the apple slices you might have to trim a bit if there is any core left.

Cinnamon-Sugar Mix:
½ cup sugar
1 tsp cinnamon
**Helpful tip:  You can double, triple this sugary mix if you need to OR add more cinnamon or sugar to adjust the taste to your liking.

Instructions:

Mix the wet ingredients together (eggs and 1 ½ cups of milk) and set aside.

Sift the flour into a large mixing bowl, then whisk in the sugar and salt.

Add the wet ingredients into the dry ingredients, whisking until you get a smooth batter.  If for some reason your batter is not as smooth as you like it and/or a bit thick, this is where the extra ½ cup of milk comes in.  Gradually add a few drops of milk and whisk again – repeat this until your batter smooths out then set aside.

Next up are the apples.  Peel and core the apples.

**Helpful tip: If you don’t have an apple corer, you can simply use a small knife.  Use the knife to cut around the core from both ends and then press from one end to pop the core out.  Once you cut the apple slices you might have to trim a bit if there is any core left.

Then, cut into approximately 1/2-inch slices – for me each apple gave me about 6 slices.

Then, mix the cinnamon and sugar together and set aside.

Now, time to cook! At this time give your batter another good stir.

Turn your frying pan to medium and add butter to melt and cover the bottom of the pan (approximately 1 tbsp).   As soon as the pan heats up and butter is melted (and before butter turns brown), using a fork or knife (chefs choice) grab an apple slice, dip into the batter letting excess drip off and then place in the pan.

I fit about 6 slices per batch in my frying pan.

Cook for 5 ½ minutes (batter will start to bubble on top and edges will start to brown).

Flip and cook another 4 ½-5 minutes until both sides are golden.

Take the batch out of the pan and serve immediately.  Then, start the process over again with butter in the pan and dip and drop the apples into the pan for the next batch.

Cook’s Note:  After a few batches I found I needed to give my pan a good clean with a paper towel as some of the leftover butter started to brown quite a bit.  Then you can start with a few more batches.

If you want to keep them warm in order to serve more than one batch at a time, turn your oven to 200F and you can keep the pancakes warm on a baking sheet until ready to eat.

Cook’s Note:  If you find one side of the pancake is getting darker than the other, just turn your dial down a bit to just under medium – you might have to adjust as you go depending on how hot your stove-top gets.

Lastly, serve up the pancakes and cinnamon-sugar mix for each person to customize their plate.

Until the next cooking adventure,
Jess

The post Apple Pancakes appeared first on Cooking in my Genes.