The Recipe

Roasted Tomato Soup

Name: Roasted Tomato Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 (127 g)
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)

COOK TIME : 40 minutesPREP TIME : 10 minutes

From Food.com

likes353

pins1,630

tweets0

11

Ingredients

DESCRIPTION

Recently had an extra pint of cherry tomatoes on hand and was in search of comfort food. Devised this soup in a pinch and thought it was worth sharing. Mine was a quick soup for one but the recipe has been scaled up and uses the more economical Roma tomato. If you have lots of cherry or grape tomatoes -- they have a sweetness that pairs beautifully with the vinegar -- use them or do a mix with the roma tomatoes. If you are making this Kosher, skip the cheese or be sure to use vegetable broth.

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

Read Directions

NUTRITION