ROASTED TOMATO SOUP (SOUTH BEACH DIET PHASE 2)
From newest book. Haven't tried. This rich, rustic flavor of this soup comes from slow-roasting the tomatoes (you can do other things while they are in the oven). If you like a little sweetness, add a touch of sugar substitute when you adjust your seasonings. If you're on phases 2 or 3, add whole wheat tortellini for a satisfying entree.
Provided by Lizzie Rodriquez
Categories Vegetable
Time 1h5m
Yield 4 1.25 cup servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425.
- Line the baking pan with parchment paper. Arrange the tomatos, cut side up, on the pan. Scatter onion and garlic in a single layer around tomatoes. Sprinkle tomatoes, onion, garlic, with basil, oregano, salt and pepper to taste; drizzle with oil. Bake on the middle of the rack of the oven until tomatoes are golden on the bottoms and start to collapse, about 40 minutes.
- Remove from oven and carefully transfer the contents of the pan to a blender. Add 1/2 cup broth and puree until smooth.
- Transfer mixture to a medium saucepan. Stir in remaining 1/2 cup of broth and bring to a simmer over medium heat. Remove pan from heat and season soup with additional salt and pepper if desired. Serve warm.
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