Roasted Tomato Soup Recipe
This tomato soup is perfectly seasoned and always good.
Ingredients:
2 lbs. Plum Tomatoes
6 whole Garlic Cloves, peeled
2 sprigs Oregano, remove leaves from stem
1/4 medium Red Onion
4 Basil Leaves
1 Tbsp. Balsamic Vinegar
1 Tbsp. Olive Oil
Salt and Pepper
2 Cups Fat-Free Vegetable Broth/Fat-Free Chicken Broth/Water
1/4 Cup Parmesan Cheese, shaved or grated
Preheat the oven to 375 degrees F.
Directions:
Wash and cut the tomatoes, and place them in a shallow baking dish, cut side down. Add the garlic, oregano, onion, and basil to the pan. Then drizzle the vinegar and olive oil over the vegetables. Season with salt and pepper and bake for 45 minutes.
Puree the roasted vegetables in a blender or food processor, slowly adding the broth or water until the soup has your desired consistency, and continue blending until smooth.
In a large pan, reheat the soup and serve with garnished cheese if desired.
And Enjoy!
Yield: 6 to 8 servings
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