Saturday, February 8, 2014

Roasted Tomato Soup

 
 Roasted Tomato Soup. Photo by FLKeysJen
Ingredients:

Servings: 6-8

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 2 cups fat-free chicken broth or 2 cups 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.).

Read more: http://www.food.com/recipe/roasted-tomato-soup-131639?oc=linkback

No comments:

Post a Comment