Roasted Tomato Soup

niedziela, 2 lutego 2014

Roasted Tomato Soup

Time: 50 mins

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 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.).
  • 9 Serve garnished with cheese if desired.

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