Roasted Tomato Soup
Ingredients
The soup
-
1 ¼
lb
Ripe Tomatoes (about 4 Large Tomatoes)
-
½
Medium
Yellow Onion
-
3
cloves
Garlic
-
1
Tbsp
Extra Virgin Olive Oil
-
1
tsp
Sea Salt
-
Fresh Ground
Pepper
-
1
Tbsp
Chopped Parsley
-
1 ½
Cups
Low Sodium Vegetable or Chicken Broth
-
1
Tbsp
Organic Tomato Paste
-
¼
Cup
Heavy Cream or Half and Half (optional)
Garnishes and accompaniments
-
Fresh
Oregano
-
Fresh
Basil
-
Fresh
Grainy Bread
-
Mozzarella Cheese
Instructions
- Preheat the oven to 350°F and cut the tomatoes and onion into wedges.
- Remove some seeds from the tomatoes and spread them on a baking sheet.
- Drizzle with olive oil, sprinkle with salt, pepper, and parsley, then toss gently.
- Tuck garlic cloves among the tomatoes and roast for 30-40 minutes until reduced.
- Warm the broth and stir in the tomato paste, then add the roasted ingredients.
- Simmer gently for 5-10 minutes, then puree the soup until smooth.
- Return to pot, add cream if desired, and adjust seasoning.
- Serve with toasted bread and garnish with basil and oregano.
Nutrition Facts (estimated)
Servings
4
Calories
93
Total fat
6g
Total carbohydrates
10g
Total protein
3g
Sodium
20mg
Cholesterol
0mg
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