Monday, August 8, 2016

Roasted Tomato Soup

Need another way to use your tomatoes? Try this roasted tomato soup recipe! It's a great way to use a few lbs of tomatoes and it freezes well, too. 
2 lbs plum tomatoes
6 garlic cloves, peeled and whole
1⁄4 medium red onion
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 sprigs oregano, remove leaves from stem
3 -4 basil leaves
2 cups fat-free vegetable broth or 2 cups fat-free chicken broth or 2 cups water
1⁄4 cup parmesan cheese, shaved or grated (optional)
Pre-heat oven to 375 degrees. (You can also grill the tomatoes for an extra smokey flavor)
Wash and cut tomatoes, placing in a shallow baking dish cut side down.
Add onion pieces, garlic, oregano and basil to the pan.
Drizzle vegetables with olive oil and balsamic vinegar.
Season with salt and pepper.
Bake for 45 minutes. (Allow tomatoes to cool and then peel the skin off of them). 
Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency.
Continue blending until smooth.
An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
Serve garnished with cheese if desired.

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