Roasted Tomato Basil Soup
Ingredients
The soup
-
3
lbs
ripe tomatoes
-
5
tablespoons
extra virgin olive oil
-
2
teaspoons
salt
-
1 ½
teaspoons
black pepper
-
2
tablespoons
butter
-
2
cups
onion, chopped
-
6
cloves
garlic, minced
-
½
teaspoon
red pepper flakes
-
28
oz
can of whole tomatoes
-
2
cups
fresh basil leaves
-
1
teaspoon
fresh thyme leaves
-
4
cups
low-sodium fat free chicken broth or vegetable broth
The Parmesan crisps
-
3
oz
Parmesan cheese, freshly grated
-
to taste
black pepper
Instructions
- Preheat the oven to 400°F.
- Halve the tomatoes and scoop out the seeds, then combine with 3 tablespoons of olive oil, salt, and 1 ½ teaspoons of black pepper in a bowl.
- Spread the tomato halves on a baking sheet and roast for 45 minutes.
- Reduce the oven temperature to 300°F for the Parmesan crisps.
- In a pot, heat the remaining 2 tablespoons of olive oil and the butter over medium heat, then add the onions, garlic, and red pepper flakes, cooking until softened.
- Add the roasted tomatoes, canned tomatoes, basil, thyme, and broth, then bring to a boil and simmer uncovered for 40 minutes.
- Grate the Parmesan cheese and prepare a baking sheet with parchment paper.
- Form 18 piles of 1 tablespoon of Parmesan on the parchment, flatten them, and sprinkle with black pepper.
- Bake the crisps for 6-7 minutes until golden brown.
- Puree the soup until smooth and serve with 2 crisps on top.
Nutrition Facts (estimated)
Servings
9
Calories
159
Total fat
11g
Total carbohydrates
13g
Total protein
3g
Sodium
20mg
Cholesterol
20mg
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