swati16
Member
Roasted Tomato Soup
SERVES 6-8
Ingredients
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)
- 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.
