Growing up Mom used to make a green bean side dish that was covered in a yummy tomato “gravy”. I never knew how she made the dish until later in life where I learned she mixed flour into the tomato sauce. Lately my stomach has been doing better when I eliminate gluten or flour from my meals.
This soup kinda reminds me of that side dish but without the gluten flour. I had a big container of grape tomatoes from Costco that I wanted to use before going bad. I cut all the tomatoes in half and put them on a foil lined cookie sheet along with 1/2 sweet onion that was diced. Drizzled with olive oil, added salt and pepper, and put into a 375 degree oven and roasted for about 20 – 25 minutes until nice and browned.
While the tomatoes were cooking, I took a large jar of roasted red peppers and chopped up and put into a large stock pot along with 2 diced garlic cloves. When the tomatoes were done cooking, I added them with their juices to the pot with the peppers.
Next I added about 2 cups of chicken stock and brought the soup to a low simmer. I removed the pot from the heat and using my immersion blender, pureed the soup until smooth and all blended.
I cut the fresh green beans into bite sized pieces, steamed until bright green, then added to the soup. Stir all together and warm for about 5 minutes to blend – yummy!
HINT: I threw a piece of Parmesan Regianno cheese in the rind, into soup while it was simmering. Added a nice nutty, cheesy, flavor to the soup and helped thicken it up. Just remember to remove the cheese rind before serving.
Although I adored the green beans Mom made, I think this soup is a nice modern take and I hope Mom would be proud!!!