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Roasted tomato & millet soup

Andrea Potter, Rooted Nutrition
This soup is a true celebration of fresh tomatoes at their best.
This soup is:
- Comforting
- Creamy
- Robust with garlic and herb flavours
- Filled with millet! (Millet is the grain highest in iron, is a source of calcium and is gluten free)
If you love this hearty, filling soup, try our Smokey Butternut Squash Soup next. You can also subscribe to PlantUniversity to receive a plant-based recipe in your inbox each week. Adding more plant-based foods into your routine helps animals, your health, and the planet!
Servings 4 servings
Calories 203 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 9 tomatoes, Roma
  • 6 cloves garlic minced
  • 12 sprigs Thyme fresh (or 1 tbsp dried)
  • 2 sprigs fresh rosemary (or 1 tsp dried)
  • 1/4 cup millet
  • 3 onions
  • 1/2 chipotle pepper (in adobo sauce)
  • 1 tsp paprika smoked (or sub for regular)
  • 4 cups water or vegetable broth keep extra around for adding if necessary to desired consistency after blending
  • 1 tsp salt or to taste

Instructions
 

To roast tomatoes:

  • Put a roasting rack onto a sheet pan and preheat the oven to 350F.
  • Cut the tomatoes into wedges, quartered and then halved (8 wedges)
  • Remove the tough stems from the herbs.
  • Toss the tomatoes in a bowl with the leaves of thyme and rosemary along with the slivered garlic, olive oil and salt.
  • Arrange on roasting tray evenly and roast for 30-40 minutes, until the skins look wrinkled and they smell delicious.

To make the soup:

  • Sweat the onion and millet down olive oil. Add paprika and chipotle.
  • Once onions are translucent and fragrant, add stock or water.
  • Cook with a lid on for 20- 30 minutes (until the millet 'blooms').
  • When tomatoes are done, add them to the pot.
  • Blend until smooth with a soup want or cool slightly and blend till smooth in a blender.
  • Add additional water if needed to desired consistency.

Notes

This soup freezes well.
If doubling the recipe, there is no need to double the oil.

Serving Information

Serve hot

Recipe Cost Breakdown

 Ingredients
 
Servings: 4
Quantity
Measure
Cost
Cooking oil
4
Tbsp
0.96
Onions, medium diced
3
ea
1.23
Garlic, minced
6
cloves
.27
Herbs, fresh
15
g
1.96
Spices
 
1
tsp
.05
Tomatoes, Roma (conventional)
 
9
ea
4.14
Millet
 
¼
cup
0.35
Total
 
 
8.96
Total Cost/serving
 
 
2.24

Nutrition

Calories: 203kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 824mgPotassium: 719mgFiber: 6gSugar: 9gVitamin A: 4057IUVitamin C: 44mgCalcium: 71mgIron: 6mg
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