ROASTED TOMATO SOUP

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Roasted Tomato Soup image

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.

Provided by justcallmetoni

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

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 chicken broth or 2 cups water
1/4 cup parmesan cheese, shaved or grated (optional)

Steps:

  • Pre-heat oven to 375 degrees.
  • Wash and cut tomatoes, placing in a shallow baking dish cut side down.
  • Add onion pieces, garlic, oregano and basil to the pan.
  • Drizzle vegetables with olive oil and balsamic vinegar.
  • Season with salt and pepper.
  • Bake for 45 minutes.
  • 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.
  • An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
  • Serve garnished with cheese if desired.

Nutrition Facts : Calories 56.1, Fat 2.6, SaturatedFat 0.4, Sodium 9, Carbohydrate 7.8, Fiber 2, Sugar 4.6, Protein 1.6

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