Roasted Tomato Soup
Commercially produced tomato soups often rely on added sugar and salt for flavor. This recipe uses roasting to concentrate the sugars naturally present in the vegetables and a lovely blend of fresh herbs for a more nutritious take that's absolutely delicious. Great with a chunk of warm crusty bread.
Nutrition
Calories: 45.9 kcalCarbohydrates: 6.7 gProtein: 1.2 gFat: 1.9 gSaturated Fat: 0.3 gSodium: 39.2 mgPotassium: 287 mgFiber: 1.77 gSugar: 3.7 gCalcium: 25.4 mgIron: 0.4 mg
Ingredients
- 2 lbs. Roma tomatoes halved
- 6 cloves garlic peeled
- ¼ red onion chopped
- 1 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 2 sprigs fresh oregano leaves only
- 3-4 fresh basil leaves
- ½ tsp. pepper or to taste
- 2 cups low-sodium vegetable broth
Instructions
- 1. Preheat oven to 375ºF.
- 2. Place tomatoes cut-side down in a shallow baking dish. Add garlic, onion, oregano, and basil. Drizzle with olive oil and balsamic vinegar. Season with pepper.
- 3. Bake until all vegetables are tender (40-45 minutes).
- 4. Place roasted vegetables in food processor bowl or blender and puree. Slowly add broth until soup has desired consistency. Continue blending until smooth.
- 5. Reheat to serve warm.