Southwest Lentils And Rice Skillet

This Southwest Lentils and Rice Skillet is packed with veggies and bold flavors for a super filling, budget-friendly, and easy to make one pot skillet meal!

The post Southwest Lentils And Rice Skillet appeared first on Budget Bytes.

I don’t know about you all, but I love one pot skillet meals! This simple Southwest Lentils and Rice Skillet was inspired by a protein meal bag that I used to buy in the grocery freezer section. I loved the flavors and combination of ingredients, but I realized that I could make 3 times as much and save more money by making it at home. But the best part about this dish is that it’s a “pantry cleaning” recipe. Meaning most of the ingredients are pantry staples like canned beans and tomatoes, lentils, rice, corn, herbs and spices. It’s truly budget-friendly, super filling, easy to make, and probably your new favorite meal prep recipe! :)

Overhead shot of southwest lentils and rice skillet garnished with green onions and a wooden spoon placed inside the skillet.

What’s in Southwest Lentils and Rice Skillet?

The good news is you probably already have most of these ingredients for this tasty skillet meal in your pantry right now! So here’s a brief rundown of what you’ll need:

  • Lentils & Rice – Lentils and rice are the base components of this recipe and a great combination for a filling meal. There are several different types of lentils, but we used brown lentils and long-grain white rice for this recipe. I’ll provide more details about lentils in the section below.
  • Vegetables – I used a simple combination of black beans, fire-roasted tomatoes, and frozen corn for this recipe. Feel free to use canned corn (drained) or regular diced tomatoes if that’s what you have on hand. Just know you’ll be missing out on the smoky flavor you would get from using fire-roasted tomatoes.
  • Red Onion and Garlic – Both of these aromatics add depth and great flavor to the dish. You can certainly substitute yellow onion instead of red onion if you prefer.
  • Vegetable Broth – Vegetable broth to cook the lentils and rice and to keep this recipe vegetarian. Feel free to use chicken broth if that’s what you have on hand.
  • Spices – Spices like cumin, chili powder, adobo seasoning, and oregano create a bold Southwest-inspired flavor base for this skillet meal.
  • Cheddar Cheese & Green Onions – We topped things off with some fresh shredded cheddar cheese and sliced green onions for extra flavor and color.

What Type of Lentils To Use?

There’s usually a wide variety of lentils sold in grocery stores these days including brown, red, yellow, black and french-style lentils. For this recipe you’ll want to use brown or brownish-green lentils which cook with about 20 minutes of simmering and do not require soaking. I don’t suggest using red or yellow lentils for this recipe because they break down quickly when cooked and they don’t hold their shape as well as brown lentils.

Can I use Brown Rice?

This recipe would be a little tricky to substitute brown rice in because brown rice takes much longer to cook than white rice, and it requires more liquid. The longer cook time would also cause the lentils to become mushy. So I recommend just sticking with the white rice for this recipe.

Topping Ideas

One of the best parts about this Southwest Lentils & Rice skillet is being able to customize it with all your favorite taco-style toppings! You can top it with some cilantro, your favorite cheese, and even a few diced tomatoes.

Or get really fancy with some diced avocado, pickled jalapeños, or a drizzle of lime crema. My personal favorite is to just serve it with shredded cheese, green onions, a side of salsa, and some tortilla chips. Sooo good!! :)

Storing & Reheating

This lentils and rice meal holds up great in the fridge. Store any leftovers in an airtight container in the fridge for up to 4 days. And it’s perfect for meal prep! I’ve meal-prepped this recipe quite a few times in separate storage containers, reheated in the microwave until warm, and boom…a quick and easy lunch or dinner any day of the week!

Overhead view of a white bowl full of southwest lentils and rice with tortilla chips, a napkin, and black fork on the side.
Overhead shot of southwest lentils and rice skillet garnished with green onions and a wooden spoon placed inside the skillet.
Print

Southwest Lentils and Rice Skillet

This Southwest Lentils and Rice Skillet is packed with veggies and bold flavors for a super filling, budget-friendly, and easy to make one pot skillet meal!
Course Dinner, Lunch
Cuisine Mexican
Total Cost $5.65 recipe / $1.41 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 (1.5 cups each)
Calories 369kcal

Ingredients

  • 1 Tbsp olive oil $0.11
  • 1 small red onion $0.42
  • 2 cloves garlic $0.16
  • 1.5 tsp cumin $0.15
  • 1 tsp chili powder $0.10
  • 1 tsp adobo seasoning $0.10
  • 1/2 tsp dried oregano $0.05
  • 1/2 tsp salt $0.04
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 cup brown lentils, rinsed $0.38
  • 1 15oz. can black beans, drained & rinsed $0.79
  • 1 14.5oz. can fire roasted tomatoes $1.25
  • 1 cup frozen corn $0.60
  • 2 cups vegetable broth $0.34
  • 3/4 cup long grain white rice, rinsed $0.32
  • 1/2 cup shredded cheddar cheese $0.58
  • 2 green onions, sliced $0.24

Instructions

  • Dice the red onion and mince the garlic. Add olive oil and onion to a large deep skillet over medium heat and sauté until onions are translucent, approximately 2-3 minutes. Add minced garlic and sauté an additional 30 seconds or until garlic is fragrant.
  • Add the cumin, chili powder, adobo, oregano, salt, and pepper to the skillet, stir and toast spices for about 30 seconds.
  • Next add in the lentils, black beans, fire roasted tomatoes (with juices), corn, and vegetable broth. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.
  • After 5 minutes, remove the lid and add the rice. Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a boil, then reduce the heat again and simmer for 20 minutes.
  • While the mixture is cooking, grate the cheddar cheese and slice the green onions.
  • After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.
  • Top the lentils and rice mixture with shredded cheese and sliced green onions. Serve with more of your favorite toppings and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 369kcal | Carbohydrates: 59g | Protein: 14g | Fat: 9g | Sodium: 872mg | Fiber: 10g
Side front view of southwest lentils and rice skillet with a wooden spoon scooping some out.

How to Make Southwest Lentils And Rice Skillet – Step by Step Photos

Diced red onion, garlic, and spices in a skillet.

In a large deep skillet, add 1 Tbsp olive oil and 1 small red onion, diced. Sauté over medium heat until onions are translucent, approximately 2-3 minutes. Add 2 minced garlic cloves and sauté an additional 30 seconds. Now add 1 1/2 tsp cumin, 1 tsp chili powder, 1 tsp adobo seasoning, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp cracked black pepper. Stir and toast the spices for about 30 seconds.

Lentils, fire-roasted tomatoes, black beans, corn, and vegetable broth added to the skillet.

Add 1/2 cup brown lentils, one 15oz. can black beans (drained & rinsed), one 14.5oz. can fire roasted tomatoes (with juices), 1 cup frozen corn, and 2 cups of vegetable broth to the skillet. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.

Long grain white rice being added to the skillet.

After 5 minutes, remove the lid and add 3/4 cups long grain white rice (rinsed). Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a full boil, then reduce the heat again and simmer for 20 minutes. While the mixture is cooking, grate 1/2 cup cheddar cheese and slice two green onions.

Cooked southwest lentils and rice skillet with rice being fluffed with a fork.

After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.

Finished Southwest Lentils and Rice Skillet with shredded cheddar cheese and sliced green onions on top.

Top the lentils and rice mixture with the shredded cheese and sliced green onions.

Overhead view of a white bowl full of southwest lentils and rice with tortilla chips, a napkin, and black fork on the side.

Serve with more of your favorite toppings and enjoy!

The post Southwest Lentils And Rice Skillet appeared first on Budget Bytes.

Roasted Broccoli and Cauliflower

This easy sheet pan roasted broccoli and cauliflower with Parmesan, breadcrumbs, and garlic is a quick and delicious side dish! Roasted Broccoli and Cauliflower When I need a fast and easy vegetable side dish my family will love, I make this Roasted Br…

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Apple Turnover

This easy Apple Turnover recipe is filled with apples, cinnamon, and golden raisins and made with a phyllo dough crust. It’s the perfect light fall dessert or breakfast! Apple Turnovers You will love this low-calorie dessert if you’re going apple picki…

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Pickled Jalapeños

These quick pickled jalapeños are the perfect way to top all of your favorite foods, including nachos, sandwiches, pizza, chili, and more.

The post Pickled Jalapeños appeared first on Budget Bytes.

O.M.G. I thought I was obsessed with pickled red onions, but then I made these pickled jalapeños and I literally can’t stop eating them. Every time I go in the fridge I have to pop one or two in my mouth, in addition to adding a few on top of everything I’ve been eating. 😅 These little guys are addictive! So, if you’ve got a pepper plant that is still producing or are looking for a way to use up some leftover jalapeños from another recipe, trust me, you NEED to make these pickled jalapeños.

Overhead view of a bowl full of pickled jalapeños.

What are Quick Pickles?

There are two main ways to pickle vegetables: fermentation and quick pickling in a vinegar-based brine. Fermentation pickling takes days to weeks to accomplish, as natural bacteria produce acid that combines with added salt to create a brine. Quick pickles only take minutes because they start with a pre-made acidic brine made with vinegar and salt. The method I used for these pickled jalapeños is quick pickling, which I love because it’s so fast and convenient. Just keep in mind that quick pickles do not contain live cultures.

Ingredients for Pickled Jalapeños

Here’s what you’ll need to make quick pickled jalapeńos:

  • Fresh jalapeños: You can use green, red, or a combination of both! The recipe is written for one pound of jalapeños, but you can easily reduce the batch size if you don’t have that many peppers. Simply change the number of servings in the recipe card below and the amount of ingredients will auto-adjust for you.
  • Garlic: Adding a clove of garlic (or a few!) creates a nice depth to the flavor of the pickled jalapeños.
  • Vinegar: I used plain white vinegar to keep the flavor crisp and clean, but you can experiment with other flavors of vinegar like apple cider vinegar, red wine vinegar, or rice vinegar. I do not suggest using a sweet vinegar, like balsamic for this recipe.
  • Salt: Salt flavors the brine and aids the vinegar in preserving the jalapeños.
  • Sugar: A little bit of sugar helps balance the flavors in the pickled jalapeños, primarily the acidic vinegar. Don’t worry, we don’t use enough to make them sweet, just enough to provide balance.
  • Water: Adding a little bit of water to the brine softens the flavor of the brine just enough so you don’t feel like you’re eating straight vinegar, but not enough to reduce the preservation abilities of the vinegar.

What Else Can I Add?

If you want to experiment with your pickled jalapeños, you can try adding some of the following ingredients: a sliced carrot, whole peppercorns, ground cumin or cumin seeds, sliced shallots, or oregano.

How to Use Pickled Jalapeños

Aside from just sneaking one or two slices from the jar, here are some of my favorite foods to top with pickled jalapeños:

How Long Do Pickled Jalapeños Last?

Keep these pickled jalapeños in an air-tight glass or plastic container in the refrigerator for up to two months (if you don’t eat them all first!). Use a fork or tongs to remove the jalapeños from the container to keep the brine as sterile as possible.

Side view of a jar full of pickled jalapeños.
Overhead view of a bowl full of pickled jalapeños.
Print

Pickled Jalapeños

These quick pickled jalapeños are the perfect way to top all of your favorite foods, including nachos, sandwiches, pizza, chili, and more.
Course condiment
Cuisine American
Total Cost $2.30 recipe / $0.29 serving
Prep Time 10 minutes
Cook Time 2 minutes
Marinate Time 30 minutes
Total Time 42 minutes
Servings 8 (¼ cup each)
Calories 32kcal

Ingredients

  • 1 lb. jalapeños $1.49
  • 2 cloves garlic $0.16
  • 1.5 cups white vinegar $0.52
  • 1/2 cup water $0.00
  • 1 Tbsp salt $0.10
  • 1 Tbsp sugar $0.03

Instructions

  • Wash and slice the jalapeños. Peel the garlic.
  • Add the vinegar, water, salt, and sugar to a medium sauce pot. Bring the mixture up to a boil over medium-high heat, stirring to dissolve the salt and sugar.
  • Once the brine reaches a boil, add the jalapeños and garlic. Turn the heat off, place a lid on the pot, and let the peppers marinate in the brine for 30 minutes. Stir them occasionally to make sure they all spend adequate time under the brine. Replace the lid each time.
  • After marinating in the brine for 30 minutes the peppers will change from bright green to olive green. Transfer the peppers to a non-reactive (glass or plastic) air-tight container, then store in the refrigerator for up to two months.

See how we calculate recipe costs here.

Notes

*The nutrition facts given include the brine, which is not usually consumed, so the sodium levels may be inflated.

Nutrition

Serving: 0.25cup | Calories: 32kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Sodium: 876mg | Fiber: 2g
Side view of a bowl full of pickled jalapeños.

How to Make Pickled Jalapeños – Step by Step Photos

Sliced jalapeños and peeled garlic on a cutting board.

Wash then slice one pound of fresh jalapeños. Peel two (or more) cloves of garlic. Feel free to measure with your heart when it comes to the garlic!

Vinegar, water, salt, and sugar in a sauce pot.

Add 1.5 cups white vinegar, ½ cup water, 1 Tbsp salt, and 1 Tbsp sugar to a medium saucepot. Bring the mixture up to a boil over medium-high heat, stirring to dissolve the salt and sugar.

Sliced jalapeños and garlic added to the sauce pot with the brine.

When the brine reaches a full boil, add the sliced jalapeños and peeled garlic. Turn the heat off, place a lid on the pot, and let the jalapeños marinate in the brine for 30 minutes, stirring occasionally to make sure all of the peppers get submerged. Try to resist tasting them until they’ve soaked for at least 30 minutes!

Pickled jalapeños in the brine in the sauce pot.

As the peppers soak in the hot brine they will change in color from bright green to the familiar olive green color of pickled jalapeños. Once they’ve marinated in the brine for 30 minutes, transfer the peppers and all of the brine to a non-reactive (glass or plastic) air-tight container, then transfer to the refrigerator for storage.

Side view of pickled jalapeños in a jar.

Store the jalapeños in the refrigerator for up to two months and enjoy them on all of your favorite foods! …Or just straight from the jar. 😏

The post Pickled Jalapeños appeared first on Budget Bytes.

Instant Pot Rice

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Pork and Cherry Rice Bowl

These pork and cherry rice bowls are a quick and delicious rice bowl meal with a unique sweet and savory twist!

The post Pork and Cherry Rice Bowl appeared first on Budget Bytes.

If you want to break free from the same old same old, these Pork and Cherry Rice Bowls are a ridiculously delicious and unique twist on the classic rice bowl. Sweet and juicy cherries are a perfect contrast for unctuous, savory (and super budget-friendly) ground pork. The dish is finished with an acidic cherry sauce made with pork drippings that truly brings it all together. The best part: It’ll be on the table in about a half hour!

Overhead view of a pork and cherry rice bowl garnished with parsley.

What Is A Pork And Cherry Rice Bowl?

Ultimately, it’s a rice bowl. You have a grain, some protein, and produce. But rice bowls can get boring, and this out-of-the-box combination is savory with a touch of tart sweetness. For me, it was love at first bite.

Ingredients For Apple Slaw

While these rice bowls are easy enough for a weeknight meal (they come together in about a half hour!), their bold flavor makes them perfect for a special occasion. Here’s what you’ll need to make Pork and Cherry Rice Bowls:

  • Rice: This is the foundation of this rice bowl. I use jasmine rice in this recipe, feel free to use your favorite type, though of course the water ratio and cooking times might change depending on the type of rice used. If you need it, check out our handy tutorial on How To Cook Rice.  
  • Ground Pork: I use ground pork sausage patties because they’re budget-friendly and super convenient. They are already seasoned, so you only have to cook the pork through. Pork sausage patties are usually made with fennel or sage, seasonings that pair perfectly with savory cherries. You can, of course, use your favorite ground pork or plant-based sausage here; just make sure it isn’t something way out there like beer and cheese jalapeño.  
  • Cherries: I use frozen sweet cherries that are pitted and ready to go. They break down quickly into a sauce. Any type of sweet cherry will do here. If you want to use fresh, you’ll need to make sure they are pitted before putting them in the mix. Canned sweet cherries are fine as long as the don’t have added sugar. This is a savory preparation. If you don’t like cherries, I recommend you try one of our other fantastic rice bowls. 
  • Red Wine: Helps create our cherry sauce and adds depth of flavor. The alcohol thoroughly cooks out, so you won’t be getting anyone tipsy. If you want to skip the wine, use cranberry juice or chicken stock.
  • Red Pepper Flakes: Add dimension by bringing a touch of smoky heat. Though it is a subtle heat and nothing that will knock your socks off, feel free to omit it if you’re not a fan.
  • Lemon Juice: Adds a touch of acidity to the sauce. If you don’t have lemon juice, use apple cider vinegar. 
  • Italian Parsley: Adds herbaceous notes to the mix and is also used for garnish. 
  • Garlic and Yellow Onion: These are aromatics that help add bulk and flavor to the ground pork. You can substitute the onion with a tablespoon of onion powder and the garlic with ½ teaspoon of garlic powder. If you can’t do onions and garlic, skip them.
  • Butter: Helps pull the sauce together and gives it a nice sheen. 

What To Serve With Pork and Cherry Rice Bowls

If you want to bulk up your meal, pair these Pork and Cherry Rice Bowls with an easy Side Salad, Butternut Squash Salad, or Herby Potato Salad. They’re also excellent with Balsamic Roasted Mushrooms or Lemon Butter Green Beans.

How To Store The Leftovers

Store the rice and ground pork separately in airtight containers; otherwise, the rice will soak up that delicious sauce. You can refrigerate for up to 3 days or freeze for up to 3 months. Reheat in a microwave or on a stovetop until steaming. 

Side view of a pork and cherry rice bowl.
Close up overhead view of a pork and cherry rice bowl.
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Pork and Cherry Rice Bowls

These pork and cherry rice bowls are a quick and delicious rice bowl meal with a unique sweet and savory twist!
Course Dinner
Cuisine American
Total Cost $7.27 recipe / $1.82 serving
Prep Time 5 minutes
Cook Time 20 minutes
Rest Time 10 minutes
Total Time 35 minutes
Servings 4 (about 1.5 cups each)
Calories 749kcal

Ingredients

  • 4 Tbsp salted butter, divided $0.38
  • 2 cups long grain white rice, rinsed $0.75
  • 2.5 cups boiling water $0.00
  • 1/4 tsp salt, divided $0.01
  • 1 yellow onion, diced $0.32
  • 2 cloves garlic, minced $0.16
  • 12 oz. pork sausage $2.99
  • 1/2 cup Italian parsley, chopped $0.42
  • 1/2 cup frozen or fresh sweet cherries $1.25
  • 1/2 cup red wine $0.94
  • 1/8 tsp crushed red pepper $0.02
  • 1/4 tsp lemon juice $0.01

Instructions

  • In a medium pot with a heavy lid or in a rice cooker, melt 2 tablespoons of butter and mix in the rice. Toast the rice in the butter, stirring until fragrant. Then add the boiling water and 1/8 teaspoon salt.
  • Once the rice comes to a boil and there are small steam vent holes across the surface, cover and cook for 15 minutes. When the fifteen minutes are up, remove the rice from the heat, but do not uncover the pan. Allow the rice to steam for an additional 10 minutes before removing the lid.
  • In the meantime, place a skillet over medium-high heat and melt 1 tablespoon of butter in it. Add the diced yellow onion and cook until soft and translucent, about 2 minutes. Add the minced garlic cloves and cook until fragrant, about 30 seconds.
  • Add the pork sausage to the pan and cook until browned, about 5 minutes. Mix the chopped Italian Parsley into the pork.
  • Remove the pork from the pan, leaving the juices in the pan. Add the red wine to the pan and deglaze it, using a wooden spoon to scrape up all the brown bits. This should take about 1 minute.
  • Chop the cherries into quaraters and add them to the deglazed pan, stirring occasionally until the liquid reduces into a thin syrup, about 5 minutes. Take the cherries off the heat. The rice should also be done cooking by now, so make sure to take it off the heat and allow it to steam for 10 minutes.
  • Add the remaining 1/8 teaspoon salt, red pepper flakes, black pepper, and lemon juice to the cherry sauce. Stir to incorporate. Add the final tablespoon of butter to the cherry sauce and stir until it melts.
  • Once the ten-minute resting time for the rice is up, uncover and fluff it. Taste for salt and adjust the seasoning if necessary.
  • Divide the rice between four bowls. Top the rice with the ground pork. Drizzle with cherry sauce. Garnish with Italian parsley and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 749kcal | Carbohydrates: 81g | Protein: 20g | Fat: 35g | Sodium: 796mg | Fiber: 2g

How to Make Pork and Cherry Rice Bowls – Step by Step Photos

Boiling water being poured into a pot with rice.

In a medium pot with a heavy lid or in a rice cooker, melt 2 tablespoons of butter and mix in 2 cups of rice. Toast the rice in the butter, stirring until fragrant. Then add 2 1/2 cups boiling water and 1/8th teaspoon salt. 

Half cooked rice in the pot, showing air vents in the surface.

Once the rice comes to a boil and there are small steam vent holes across the surface, cover and cook for 15 minutes. When the fifteen minutes are up, remove the rice from the heat, but do not uncover the pan. Allow the rice to steam for an additional 10 minutes before removing the lid.

Sautéed onion in a skillet.

In the meantime, place a skillet over medium-high heat and melt 1 tablespoon of butter in it. Add 1 diced yellow onion and cook until soft and translucent, about 2 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. 

Cooked pork sausage in the skillet.

Add 12 ounces of pork sausage to the pan and cook until browned, about 5 minutes. Mix ½ cup chopped Italian Parsley into the pork. 

Red wine being poured into the pan to deglaze.

Remove the pork from the pan, leaving the juices in the pan. Add 1/2 cup red wine to the pan and deglaze it, using a wooden spoon to scrape up all the brown bits. This should take about 1 minute.

Reduced red wine sauce in the skillet.

Chop 1/2 cup fresh or frozen sweet cherries into quarters, then add them to the deglazed pan, stirring occasionally until the liquid reduces into a thin syrup, about 5 minutes. Take the cherries off the heat. The rice should also be done cooking by now, so make sure to take it off the heat and allow it to steam for 10 minutes. 

Butter added to the cherry red wine sauce in the skillet.

Add the remaining 1/8th tsp salt, 1/8 tsp red pepper flakes, 1/4 tsp black pepper, and 1/4 tsp lemon juice to the cherry sauce. Stir to incorporate. Add the final tablespoon of butter to the cherry sauce and stir until it melts.

Fluffed rice in the pot.

Once the ten-minute resting time is up, uncover the rice and fluff it. Taste for salt and adjust the seasoning if necessary.

Cherry pork rice bowl being assembled.

Divide the rice between four bowls. Top the rice with the ground pork. Drizzle with cherry sauce. Garnish with Italian parsley and serve.

A fork digging into a pork and cherry rice bowl.

The post Pork and Cherry Rice Bowl appeared first on Budget Bytes.

Stuffed Shells with Meat Sauce

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Orange Chicken

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Roasted Tomato Soup

Roasted tomato soup is made with fresh tomatoes, onions, and garlic that are slowly roasted until the flavors are deep, sweet, and cozy!

The post Roasted Tomato Soup appeared first on Budget Bytes.

Roasted tomato soup is the perfect transition recipe to usher us from summer into the fall season. This simple soup gives me just enough cozy vibes to get me excited for fall without being too heavy for these last few warm days of summer. Plus, it’s the perfect way to use up those last few juicy tomatoes of summer, whether you score them from your local farmer’s market or your backyard. Don’t let any of those gorgeous ‘maters go to waste!

Overhead view of a bowl of roasted tomato soup with a spoon and grilled cheese on the side.

What’s in Roasted Tomato Soup

I love this Roasted Tomato Soup because it’s incredibly simple, yet totally elegant. It’s the type of recipe that really makes you feel pampered even though it doesn’t take a lot of work. You’ll need these ingredients to make tomato soup:

  • Fresh tomatoes: The fresher the better when it comes to this homemade tomato soup! If you can score some home-grown or locally-grown tomatoes, that will give you the best flavor.
  • Onion: The natural sugars in the onion caramelize while roasting, giving this soup a natural sweetness to balance the acidity of the tomatoes, as well as a nice savory base note.
  • Garlic: Garlic gives the soup depth and I just can’t do tomato without it’s best friend, garlic. ;)
  • Olive oil: Olive oil helps the vegetables caramelize without drying out and it adds some body to the soup, so it doesn’t feel quite so thin on the palate.
  • Vegetable broth: Adds both volume and flavor to the soup. You can substitute chicken broth if preferred.
  • Basil: The seasoning is simple in this soup so that the natural flavors of the tomatoes really shine. Just a little basil does the trick!
  • Salt and pepper: It’s all about balance! Salt helps flavors pop and pepper adds just a little sparkle of flavor.

The Best Tomatoes for Tomato Soup

Tomatoes are the main ingredient in this easy soup, so picking the best tomatoes is key to making the soup really great. Here are some tips for choosing the best tomato for the job:

  • Fresh, vine-ripened tomatoes will give the best flavor and color to the soup. If you grow your own tomatoes or have a neighbor with a green thumb, take advantage! Or, try to source from a farmer’s market, when possible.
  • If tomatoes are not in season and you have to source from the grocery store, smaller varieties, like grape, cherry, plum, or Roma tomatoes will provide the best flavor. Roma tomatoes tend to be the most budget-friendly, but can sometimes be the least fresh, so make sure to check for freshness.
  • Avoid tomatoes that are large, pale, or grown in a hothouse. While these tomatoes may be great for slicing or dicing, they won’t provide much flavor to the soup.

What Else Can I Add?

The recipe below is elegantly simple, but you can jazz it up if you have some of the following ingredients on hand:

  • Fresh basil – blend into the soup when puréeing the vegetables, or top each bowl with fresh leaves
  • Parmesan – either use to top each bowl of soup or simmer a Parmesan rind in the soup
  • Cream – Swirl in a ½ cup to the pot for a deliciously creamy finish
  • Red bell pepper – roast with the tomato, onion, and garlic for a sweeter soup
  • Flavored olive oil – drizzle a little extra over each bowl just before serving for more depth of flavor
  • Pesto – add a shot of herbs, Parmesan, and flavorful oil all in one spoonful!

What to Serve with Tomato Soup

Grilled cheese, of course! If you want something truly epic, try making an air fryer grilled cheese, spinach and feta grilled cheese, or pesto grilled cheese. Or, if you’re looking for something on the lighter side, try pairing this tomato soup with a veggie sandwich or a classic cucumber sandwich. Or just serve it with some garlic bread on the side.

A pot of roasted tomato soup being stirred with a spoon.
Overhead view of a bowl of roasted tomato soup with a spoon dipping into the center.
Print

Roasted Tomato Soup

Roasted tomato soup is made with fresh tomatoes, onions, and garlic that are slowly roasted until the flavors are deep, sweet, and cozy!
Course Dinner, Lunch, Soup
Cuisine American
Total Cost $8.62 recipe / $2.16 serving
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 (1.5 cups each)
Calories 145kcal

Ingredients

  • 3 lbs. fresh tomatoes $7.18
  • 1 yellow onion $0.36
  • 4 cloves garlic $0.32
  • 2 Tbsp olive oil $0.32
  • 1/2 tsp salt, divided $0.03
  • 1/8 tsp freshly cracked pepper $0.02
  • 1/2 tsp dried basil $0.05
  • 2 cups vegetable broth $0.34

Instructions

  • Preheat the oven to 400ºF. Cut the tomatoes into quarters or halves, depending on the size of the tomatoes. Slice the onion into 1-inch wide wedges. Peel the garlic.
  • Place the tomatoes, onions, and garlic on a large sheet pan. Sprinkle with ¼ tsp salt and tsp pepper, then drizzle with the olive oil. Toss to coat everything in oil.
  • Roast the vegetables in the oven for 40-45 minutes or until they become slightly browned on the edges.
  • Transfer the vegetables and all of the juices to a soup pot and purée with an immersion blender. Or, transfer to a blender, add the vegetable broth, and purée.
  • Add the basil and vegetable broth (if not already combined) to the soup pot and heat over medium. Allow the soup to come up to a simmer, then continue to simmer, stirring occasionally for 10 minutes.
  • After simmering for 10 minutes, add salt to taste. The total amount of salt needed with depend on the salt content of the broth used, so start with ¼ tsp and add more until the flavors are vibrant. Serve hot with a grilled cheese or garlic bread for dipping!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 145kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Sodium: 780mg | Fiber: 5g
Grilled cheese being dipped into a bowl of roasted tomato soup.

How to Make Roasted Tomato Soup – Step by Step Photos

Tomatoes, onions, and garlic on a sheet pan being drizzled with olive oil.

Preheat the oven to 400ºF. Cut 3 lbs. of fresh, ripe tomatoes into quarters (or, if using a small variety, cut in half). Slice one yellow onion into 1-inch wide wedges and peel four cloves of garlic. Add the tomatoes, onions, and garlic to a large sheet pan. Add ¼ tsp salt, ⅛ tsp pepper, and 2 Tbsp olive oil, then toss to coat.

Roasted tomatoes, onions, and garlic on the sheet pan.

Roast the tomatoes, onions, and garlic in the preheated 400ºF oven for 40-45 minutes, or until there is some browning on the edges of the tomatoes and onions.

Vegetables being blended in the soup pot with an immersion blender.

Transfer the vegetables and all their juices to a soup pot and use an immersion blender to purée. Or, transfer them to a blender and the broth to cool them down, then purée.

Basil and broth added to the soup pot.

Add ½ tsp dried basil and 2 cups of vegetable broth to the pot with the puréed vegetables. Place the pot over medium heat and allow it to come up to a simmer. Simmer the soup, stirring occasionally, for about 10 minutes.

Finished roasted tomato soup in the soup pot being stirred with a spoon.

After simmering for about 10 minutes, give the soup a taste and add salt to help the flavors pop. The amount of salt needed will depend greatly on the salt content of the broth used, so start with ¼ tsp and add more until the soup tastes vibrant.

Close up of roasted tomato soup in a ladle over the pot.

Don’t forget to make an epic grilled cheese to go along with your fresh homemade tomato soup!

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