Thanksgiving Prep: Chef Carla's Roasted Tomato & Collagen Soup

  • Written By:Carla Contreras
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As soon as the leaves drop, I’m ready for soup season. You can use any tomatoes for this soup, but the best are plum, globe, or heirloom. This recipe is a delicious way to use tomatoes that you may find at a grocery store in the middle of the winter. Cherry tomatoes will also work, but they’re not as juicy, and you may need to add a bit of stock to thin the soup out.

INGREDIENTS

  • 3 pounds plum, globe, or heirloom tomatoes

  • 4–6 cloves of garlic

  • 1 spring of fresh rosemary, thyme, or basil

  • 2–3 tbsp. olive oil or avocado oil

  • 1/4 tsp. sea salt

  • 4–6 cranks of freshly ground pepper

  • 1 scoop EVOLUTION_18 Collagen powder

  • 1/4 cup chicken or veggie stock (optional)

  • Salt and pepper, season to taste
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DIRECTIONS

  1. Preheat the oven to 375°F

  2. Cut the tomatoes in half and place on a parchment-lined baking tray (I used a 13”x9” pan).

  3. Place the garlic cloves in with the tomatoes, the sprig of rosemary on top, drizzle with olive oil, and toss with sea salt and pepper.

  4. Roast the tomatoes 45–60 minutes or until they start to wilt.

  5. Place the mixture in a high-speed blender or a food processor. Be extra careful that the lid is on tight if the mixture is hot (so you don’t get burned). Add the scoop of Evolution_18 collagen powder.

  6. Blend until the mixture is smooth. If it’s too thick, you can add up to 1/4 cup of stock to thin it out. Taste and see if your soup needs extra salt and pepper.

  7. Store in the fridge for up to three days or up to one month in the freezer.

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Grain-Free Crunchy Seed Topping

This is a crouton alternative. It’s perfect for soups and salads and when you need a little extra crunch. You can also straight-up snack on this. It’s full of healthy fats from the seeds and nuts.

  • 1/4 cup of salted, roasted pepitas

  • 1/4 cup salted, roasted sunflower seeds

  • 1/4 cup sliced almonds

Place in a jar and shake. Store in the fridge up to three months.

Chef Carla Contreras is the founder of the online cooking school Cook+Chop. She competed on season 12 of Chopped! on Food Network. She is Nutritious Life Certified, a Certified Holistic Health Coach, a food stylist, and photographer with a stacked culinary resume.

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