Roasted Tomato Soup

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Old 13-Dec-2009
Red face Roasted Tomato Soup

Roasted Tomato Soup


  • 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. 1

    Pre-heat oven to 375 degrees.
  2. 2

    Wash and cut tomatoes, placing in a shallow baking dish cut side down.
  3. 3

    Add onion pieces, garlic, oregano and basil to the pan.
  4. 4

    Drizzle vegetables with olive oil and balsamic vinegar.
  5. 5

    Season with salt and pepper.
  6. 6

    Bake for 45 minutes.
  7. 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. 8

    An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
  9. 9

    Serve garnished with cheese if desired.

Old 15-Dec-2009
Re: Roasted Tomato Soup

Nice ji

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