Ingredients

The following ingredients have 9 Servings
  • 2 tablespoon olive oil
  • 1 pound, fresh roma tomatoes
  • 2 onions, chopped
  • 4 to 6 large garlic cloves, roughly chopped
  • 2 stalks celery, chopped
  • 1 large carrot, cut in half moons
  • 1-2 small gold or chioga beets, cut in small cubes
  • 1 1/2 cups cauliflower, cut into small florets
  • 1 red sweet pepper, cut into bite sized pieces
  • 1 zucchini, chopped into half moons or cubes
  • 4-5 cups broth, chicken or veggie, divided
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon pepper
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh sage
  • 1 teaspoon dried thyme
  • 1/2-1 teaspoon smoked paprika
  • 1 1/2 cups, 1 can chickpeas

Instruction

  • Heat oven to 450 degrees.
  • Wash tomatoes and slice them in half.  Lay tomatoes skin down cut side up on a lined baking pan.  Drizzle lightly with olive oil and sprinkle with salt.  Roast for 30 minutes, until wilted.
  • While tomatoes are roasting, sauté onions and garlic for about 15-20 minutes until soft and carmelized, transfer half of the onion mixture into the blender.
  • Blend this half of sautéed onion/garlic mixture with cooled roasted tomatoes and 3 cups of broth until smooth.  The peels blend up quite tiny.  If you prefer ultra smooth you can strain the tomato broth.
  • In the pot with the reserved onions, add sage, rosemary, thyme, salt, pepper, paprika, celery, carrots, beets, and cauliflower.  Mix on low heat for a minute just to coat everything.
  • Add remaining cup of plain broth and low simmer with lid on for 15 minutes.  Add red pepper, zucchini,  and chickpeas and tomato broth.  Simmer 20-30 minutes more.  Test the vegetables for doneness.  Simmer longer if needed.  Add additional broth if desired.