Meatless Monday: Creamy Roasted Tomato Basil Zucchini Noodle Soup with Kale Chips

Roasted Tomato Basil Zucchini Noodle Soup with Kale Chips

When I woke up Friday morning and walked outside, it was chilly and crisp. Did I sleep through September? As I’ve mentioned before, I love the fall…. I wait anxiously for Starbucks to release their Pumpkin Spice Latte, look forward to apple picking at the farms near my hometown in Jersey, and stress about my Halloween costume (what should I be?!) 

You’re going to see a lot of noodle soups on Inspiralized this autumn and winter. Soups are great, because they’re easy to bring to work for lunch and are always comforting on a bad day (or a good day!) To savor the last of summer’s produce, I’ve picked up some fresh tomatoes and basil for this healthy but creamy tomato basil soup, with zucchini noodles. 

Why the kale chips? For crunch! Sometimes I find that tomato soup can be unsatisfying, because it’s all one texture. These “chips” are salty and give the soup some added fun and a color contrast… crush them up before taking a spoonful or dip them in the soup and eat them as you go. Creative and healthy, that’s what we’re all about here at Inspiralized

Since the soup is basically carbless, treat yourself to a crusty whole grain bread, heated up in the oven or toaster, for slurpin’. If you live in the NYC area, stop into Amy’s Bread ….. they’ve got great organic whole grains! 

Now about that Halloween costume….. 

Meatless Monday: Creamy Roasted Tomato Basil Zucchini Noodle Soup with Kale Chips

Prep Time: 7 minutes

Cook Time: 25 minutes

Total Time: 32 minutes

Servings: 2

Meatless Monday: Creamy Roasted Tomato Basil Zucchini Noodle Soup with Kale Chips

Ingredients

  • For the kale chips:
  • olive oil, for drizzling
  • 1/8 tsp of garlic powder
  • sea salt grinder
  • 3-4 pieces of kale
  • For the soup:
  • 1 zucchini, Blade A
  • 1 tbsp olive oil + more olive oil for drizzling
  • pepper grinder, to taste
  • 1/4 tsp red pepper flakes (or more, if you like spice)
  • 2 garlic cloves, minced
  • 6 tsp finely chopped basil
  • 1/2 cup chopped red onions
  • 10 campari tomatoes
  • 1 cup vegetable broth, low-sodium
  • 2 tbsp 0% non-fat plain Greek Yogurt (Chobani, preferably)
  • 2 slices of crusty whole grain bread, optional (for dipping)

Instructions

  1. Preheat the oven to 375 degrees.
  2. Slice your tomatoes in half and lay, cut sides up, on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.
  3. After 10 minutes of roasting the tomatoes, prepare your kale chips. Coat a baking tray with cooking spray and lay down your pieces of kale (make sure they are completely dry!)
  4. Drizzle the kale lightly with olive oil and massage oil into kale leaves, with your hands.
  5. Season the kale very lightly with salt and garlic powder. Use about 1-2 cranks of the sea salt grinder.
  6. Place the kale into the oven for 5-7 minutes, monitoring after 4 minutes to make sure they don't burn. When ready, take out and set aside.
  7. Five minutes before the tomatoes are done roasting, place a large saucepan over medium-low heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes and cook for 1 minute.
  8. Add in the onions and cook for about 1-2 minutes or until they soften. When done, pour into a food processor, along with the tomatoes (with any juices from the baking tray).
  9. Pour the puree back into the large saucepan, over medium heat, and add in the vegetable broth and chopped basil. Bring soup to a boil and then let simmer for 10 minutes.
  10. Add in the zucchini noodles and cook for 2 minutes.
  11. Once noodles are done, stir in the Greek Yogurt and simmer for another 1 minute to let it heat in.
  12. Pour the soup into bowls, top with kale chips, and serve with warmed bread (optional).
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Instructions with Pictures

Preheat the oven to 375 degrees.

Slice your tomatoes in half and lay, cut sides up, on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.

Roasted Tomatoes

After 10 minutes of roasting the tomatoes, prepare your kale chips. Coat a baking tray with cooking spray and lay down your pieces of kale (make sure they are completely dry!)

Drizzle the kale lightly with olive oil and massage oil into kale leaves, with your hands.

Season the kale very lightly with salt and garlic powder. Use about 1-2 cranks of the sea salt grinder. 

Kale Chips

Place the kale into the oven for 5-7 minutes, monitoring after 4 minutes to make sure they don’t burn. When ready, take out and set aside.

Five minutes before the tomatoes are done roasting, place a large saucepan over medium-low heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes and cook for 1 minute.

Add in the onions and cook for about 1-2 minutes or until they soften. When done, pour into a food processor, along with the tomatoes (with any juices from the baking tray).

Roasted Tomato Puree

Roasted Tomato Puree

Pour the puree back into the large saucepan, over medium heat, and add in the vegetable broth and chopped basil. Bring soup to a boil and then let simmer for 10 minutes. 

Roasted Tomato Basil Soup

Add in the zucchini noodles and cook for 2 minutes.

Roasted Tomato Basil Zucchini Noodle Soup

Once noodles are done, stir in the Greek Yogurt and simmer for another 1 minute to let it heat in.

Pour the soup into bowls, top with kale chips, and serve with warmed bread (optional).

Roasted Tomato Basil Zucchini Noodle Soup with Kale Chips

Roasted Tomato Basil Zucchini Noodle Soup with Kale Chips

Roasted Tomato Basil Zucchini Noodle Soup with Kale Chips

Roasted Tomato Basil Zucchini Noodle Soup with Kale Chips

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Roasted Tomato Basil Zucchini Noodle Soup with Kale Chips

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