ROASTED RED ROMA TOMATO SOUP

Roasted Red Roma Tomato Soup image

For many people, tomato soup is a familiar and beloved comfort food. In this version, the soup benefits from roasting the tomatoes in the oven to lessen their acidity and add sweetness. Just be aware that some tomatoes are juicier than others; if they're very juicy, you may need to drain some of the juice into a bowl during the roasting process. Using the pan juices as the broth creates supercharged scrump-dilly-iciousness! Plus, the roasted tomatoes blend beautifully (and colorfully) with the carrots. This soup is equally delicious served hot, at room temperature, or chilled.

Yield serves 6

Number Of Ingredients 10

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Ingredients

4 pounds Roma tomatoes, halved
2 tablespoons extra-virgin olive oil
Sea salt
1 onion, diced small
3 carrots, scrubbed and diced small
1 clove garlic, chopped
Up to 2 cups Magic Mineral Broth (page 54) or store-bought vegetable stock, as needed
1/4 teaspoon agave nectar (optional)
Parsley Basil Drizzle, for garnish (page 187; optional)
Grated organic Parmesan cheese, for garnish (optional)

Steps:

Preheat the oven to 400°F.
Gently squeeze the tomatoes by hand to remove excess seeds, then put them in a bowl and toss with 1 tablespoon of the olive oil and 1/2 teaspoon of salt until evenly coated. Place the tomatoes, cut side down, in a single layer on sheet pans and roast for 20 to 30 minutes, until their skins are just browning and the juices are bubbly. Let cool for 5 minutes, then lift off the skins with a fork.
Meanwhile, heat the remaining 1 tablespoon olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and sauté until golden, about 4 minutes. Add the carrots, garlic, and 1/4 teaspoon of salt and continue to sauté until the carrots are just tender, about 5 minutes.
In a blender, puree the tomatoes with their juice and the carrot mixture until smooth.
You may need to add some broth at the end of the blending process depending on the juiciness of the tomatoes. Add 1 cup at a time until you have the desired thickness.
Return the soup to the pot and gently reheat over medium-low heat. Stir in another 1/4 teaspoon of salt, then do a FASS check. Tomatoes can sometimes be acidic, so you may want to add a bit of agave nectar and another pinch of salt.
Serve topped with the Parsley Basil Drizzle and a sprinkling of Parmesan cheese (if using).
If fresh tomatoes aren't available, you can substitute two 28-ounce cans of plum tomatoes.
Store in an airtight container in the refrigerator for 5 days, or in the freezer for 2 months.
(per serving)
Calories: 135
Total Fat: 5.4g (0.8g saturated, 3.4g monounsaturated)
Carbohydrates: 21g
Protein: 4g
Fiber: 6g
Sodium: 280mg