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Roasted Tomato Soup

http://www.eatingwell.com/recipes/roasted_tomato_soup.html

From EatingWell:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

Roasting the vegetables for this simple summer soup enhances their inherent sweetness. The recipe is from EatingWell reader Tracey Medeiros of Atlanta, Georgia.

6 servings, 1 cup each | Active Time: 35 minutes | Total Time: 45 minutes

Ingredients

Preparation

  1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
  2. Toss tomatoes, onion and garlic in a mixing bowl with 1 tablespoon oil. Season with salt and pepper. Spread on the prepared baking sheet and roast until the vegetables are soft and caramelized, about 30 minutes. Let cool.
  3. Peel and seed the tomatoes. Trim off the onion ends. Peel the garlic. Place the vegetables in a food processor or blender with 1 cup broth and the remaining 1 teaspoon oil. Pulse to desired thickness and texture.
  4. Transfer the vegetable puree to a large heavy pot or Dutch oven. Add the remaining 1 cup broth, tomato juice, tomato pate, Worcestershire sauce, basil and brown sugar (if using). Bring to a simmer over medium heat, stirring often. Ladle into 6 soup bowls, garnish with corn and serve.

Nutrition

Per serving : 95 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 1 mg Cholesterol; 15 g Carbohydrates; 3 g Protein; 3 g Fiber; 340 mg Sodium; 406 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1 fat

Tips & Notes