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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (166g) Recipe makes 6 servings The following items or measurements are not included below: 1 tablespoon balsamic vinegar 2 sprigs oregano fat-free vegetable broth |
||
| Calories 53 | ||
| Calories from Fat 23 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.6g | 3% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 8mg | 0% | |
| Potassium 383mg | 10% | |
| Total Carbohydrate 7.4g | 2% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 4.2g | ||
| Protein 1.6g | 3% | |
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Roasted Tomato Soup
By: justcallmetoni
Aug 1, 2005
Recently had an extra pint of cherry tomatoes on hand and was in search of comfort food. Devised this soup in a pinch and thought it was worth sharing. Mine was a quick soup for one but the recipe has been scaled up and uses the more economical Roma tomato. If you have lots of cherry or grape tomatoes — they have a sweetness that pairs beautifully with the vinegar — use them or do a mix with the roma tomatoes. If you are making this Kosher, skip the cheese or be sure to use vegetable broth.
SERVES 6 -8
Ingredients
- 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
- salt
- pepper
- 2 cups fat-free vegetable broth or fat-free chicken broth or water
- 1/4 cup parmesan cheese, shaved or grated (optional)
Directions
1
Pre-heat oven to 375 degrees.2
Wash and cut tomatoes, placing in a shallow baking dish cut side down.3
Add onion pieces, garlic, oregano and basil to the pan.4
Drizzle vegetables with olive oil and balsamic vinegar.5
Season with salt and pepper.6
Bake for 45 minutes.7
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.8
An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).9
Serve garnished with cheese if desired.
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- Course > Soups
- Main Ingredient > Vegetables > Tomatoes
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Dietary > Kosher
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Mellowpuff
On Oct 3, 2008
This was one of my better tomato soups & the best part of it was the sheer ease! Thanks!!
From: Cher Oliver
On Sep 30, 2008
Good, but for my taste it needed more salt than listed. I used the submersion blender and it was a pretty good consistency, but still a little too chunky for me. I don't know if I was not patient enough or if the blender just doesn't get it as smooth as I'd like.
From: homegirl
On Apr 15, 2007
I didn't have enough fresh tomatoes so I did this my way. I used 3 15 oz cans of diced tomatoes. I spread those undrained with the fresh basil on a large cookie sheet underneath a 9 by 13 that had the garlic onion ,vinegar, oil, and oregano on it. I roasted these till the onions started getting toasted on the tips. I then scooped a little of the tomatoes over them so it wouldn't burn. I put all of this into the blender and wsrmed the broth in a sauce pan and added it after blending everything up. This was so good! All the kids were fighting for more. I will definatly have to double it next time as there are 6 of us and we could have easily eaten to batches!
From: Buckeye Karen
On Sep 30, 2006
Absolutely delicious! I was skeptical at the cooking method (roast and then blend? Huh!) but it worked perfectly. I would recommend peeling the tomatoes before pureeing. I had lots of flecks of peel in the soup, and would have preferred it to be smooth. Thanks for a great recipe.
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