 Hey y'all, welcome to what Chelsea eats. Thank you so much for joining me today. I am going to make for you a creamy Roasted tomato soup and it's easy and it's very quick and cheap. It's under I guess Probably $10 to make this soup and it makes about six servings So what I have here is about four pounds of tomatoes that I'm going to wash and Cut in half. I have some flat leaf parsley And I'm going to use about a half a cup of that chopped if that's going to go in at the end I'm going to have one of these garden veggie boy encubes. These are healthy ones. No strange chemicals in these or like MSG Things that are going to cause your body to have an inflammatory response So that's one of the things that you need to watch out for whenever you're purchasing a Vegetable boy encubes. I've got some basil I've got some crushed red pepper. I've got an avocado. I've got some fresh garlic Some shiitake mushrooms. Some people don't like mushrooms You can use whatever kind of mushrooms you want or you can leave it out This you do not have to have mushrooms in this dish. I'm gonna have to use a stock pot This is a six quart stock pot that I'm using. I love this pot I have my garbage bowl so I don't make a bunch of mess when I'm chopping I always use that sometimes I line it with one of those grocery bags so that my Pan doesn't get really dirty, but I use this bowl whenever I am Pooking I've got my blender there and I've got my Baking sheet that I have lined with parchment paper so my Tomatoes don't stick to the pan when they are roasting and I am going to roast the tomatoes in in a 400 degree oven for about 20 25 minutes until they start to get Brown gonna peel the skin off and then you'll see what I do next so I've got my tomatoes all washed and All I'm going to do is cut the tomatoes in half and put them on the baking sheet Okay, so I've gotten all of my tomatoes cut in half and laid open side down on the baking sheet and Some people they put olive oil on their tomatoes and you guys know I do not cook with oil So I am not going to oil down these potatoes. I'm these potatoes these tomatoes so I'm going to put them now in a 400 degree oven and Cook them for 20 to 25 minutes until they start to brown and their skins start to look like they're going to come off 400 and it's ready to go. Get these in the oven all right y'all a little good in there and I'm gonna let it cook for 25 20 25 minutes Okay, so I've got about seven minutes before I need to check the tomatoes in the oven and What I did in the meantime is chopped my vegetables. So I chopped the Chautauky mushrooms and I like the Chautauky mushrooms because they have like a meaty consistency So not only will the soup be creamy from the avocado that I'm going to put into the soup But it will also have like a meaty texture little pieces going throughout the soup But like I said in the beginning, this is optional Also all of the ingredients in the instructions for this soup is going to be listed below and also there'll be a link to everything that I used to make the soup so that you can purchase it if you need if you are in need of some of the ingredients like the veggie boy and cube and I chopped the parsley I've got four Garlic cloves you can use more you can use less you can use garlic powder instead It just depends on what you're in the mood for sometimes what I do is I add fresh garlic and garlic powder But I'm not gonna do that in this soup and then I've got my red peppers and This here is just a maybe about a little over an eighth of a teaspoon But you use your own judgment of how spicy you want things. I have a pretty big avocado I'm gonna use the whole thing. This is a really good avocado. It's nice and ripe and This right here. I said I was gonna use a half a tablespoon of basil But I changed my mind and I'm gonna use about a tablespoon of basil and here is Some vegan Parmesan cheese that I made and I can't remember whether or not I made it out of cashews or Walnuts, I'm not sure but if anybody wants to know how to make vegan Parmesan cheese to sprinkle on top of their salads Or soups, let me know in the description box and I will make a video showing you all how I make Vegan Parmesan cheese, it's really good and it tastes just like Parmesan cheese Anyway, so I'm getting ready to check the tomatoes and I'll show you what happens next So I decided I was gonna pre-cook the shiitake mushrooms So I'm pouring some water in this pot and I'm gonna water saute them So I'm gonna let this come to a simmer and I'm gonna put the shiitake mushrooms in here and Let them cook a little bit to soften that water simmering This is how you water saute everybody always ask me. Well, how do you cook vegetables if you are Not using oil you can use vegetable broth you can use water you can use carrot juice tomato juice You can use whatever you want celery juice Adding those to the pot. I just fire up on the stove As I've tried to get used to cooking on gas which I love a whole lot more But it is definitely different than cooking on a flat top. So I gotta get used to it So I'm just gonna water saute this until they are soft Okay, so you see how that water has cooked down. You can add more water if you need to And they are cooked So I'm gonna turn the fire down Y'all let's see what they're looking like. Oh, yeah, you see the skin is kind of ripping off of them Look good. I'm gonna leave them in there for another five six, maybe seven minutes so they can turn a little brown but they're not brown at all so they can turn brown and See what happens so they're not really brown I think what I'm going to do is cook them for another five minutes. I Want them to be brown Seems like all of them are not quite the way I would like them to be and I might turn up the fire in The stove another 25 degrees. I think that's what I'm gonna do. I'll wait for the tomatoes to get finished I'm just gonna add everything to the blender except for the tomatoes and The parsley so these are the red pepper flakes And that the garlic right that hurt you guys's ear the boy in queue The basil and I'll wait for the tomatoes to get done and then I'm gonna add those to the blender and then blend this all together Smooth thing I forgot is to add something sweet to the tomatoes. You know how when you were a kid I don't know when I was a kid my mother used to add sugar to her spaghetti sauce to balance out the acidity taste of the tomatoes and I forgot all about that because you have to balance flavors when you're making soups and I am going to add About a tablespoon of very raw honey Manuka honey is probably the best honey. You can buy next to that is a very good quality local honey Where you can get it from the beekeeper Yourself if you're comfortable with that other than that I usually buy some type of organic variety from the grocery store So I'm gonna put a tablespoon into the blend Okay I didn't want to cook them any longer than 30 minutes because I didn't want to compromise the taste of the tomatoes So I took them out even before all of them were brown And what I'm going to do is remove the skins and add them to the blender They look so good and they smell so good too. These tomatoes were very watery That might be another reason why they didn't brown as fast as I wanted them to but that's okay We'll work with what we've got skin is off and the skin comes right off very easy to take the fork skin off These this soup turns out better if you have heirloom tomatoes, but they didn't have any heirloom tomatoes in my grocery store this morning, so I Got Just the vine ripened tomatoes and this is very difficult to do with one hand So I'm gonna turn off the camera and take the rest of the skins off and I'll show you what it looks like Okay, so I have gotten all the skins off of the tomatoes and I'm going to add them to the blender And I decided I was gonna add two more ingredients. I'll show you I think the soup is gonna need a little more richness so I'm gonna add some tomato sauce and a little bit of tomato paste about a quarter cup of tomato paste and about 12 ounces of Tomato sauce to I'm adding both of these to the blender A quarter cup of tomato paste to the blender. It's right there on the lower left side of the camera frame And now I'm gonna add the tomatoes Blend it until it's smooth and then we're gonna add it to the pot The only thing that's not in here is the parsley and the Parmesan cheese and the mushrooms that are that I sauteed earlier in the pot Y'all know I love my Vitamix for everything. I literally use it every single day and I have an immersion blender I have a food processor But this takes a place of a lot of those things sometimes I have to pull out the food processor But I love my Vitamix look how easy that was I just dumped everything in the blender Okay, so it's all blended smooth. We're gonna add it to the pot and heat it through is so creamy y'all The only thing that I taste about this is that some people may need a little more salt I don't add additional salt to my dishes But if you're okay with salt add your pink salt your black salt your Celtic sea salt your mineral salt whatever kind of salt You have except table salt no table salt To flavor this as much as you would like I would also add To to the top of the soup when I'm done some black cracked pepper on top to give it some additional crunch Okay, so I'm adding the soup to the pot to heat it through Okay, so I started to stir in the parsley Heat up and I'm gonna serve it. This is actually gonna be breakfast for me Well, it's about 1 19 in the afternoon. So I haven't eaten anything yet. So That's what this is gonna be. I'm full salad was it. Okay, so here's what it looks like. Oh, it's so good and creamy crunchy delicious And remember if you want to know how to make this parmesan cheese recipe, let me know and I'll make a video All right y'all Thanks so much for watching if you liked this video Please give it a thumbs up share it with a friend and also comment below and tell me what you do differently Or if you're gonna try it, thanks so much for watching and I'll talk to y'all soon. Take care