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20 minute dinner recipes

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Roasted Tomato Soup

http://www.eatingwell.com/recipes/roasted_tomato_soup.html_0

From EatingWell:  July/August 1993, The Essential EatingWell Cookbook (2004)

Roasting tomatoes gives them an intense, sweet flavor and also makes them very easy to peel. The soup is then chilled, making a refreshing first course on a hot summer night.

6 servings, about 3/4 cup each | Active Time: 30 minutes | Total Time: 3 hours (including 2 1/2 hours chilling time)

Ingredients

Preparation

  1. Preheat broiler. Coat a baking sheet with cooking spray.
  2. Place tomatoes on the prepared baking sheet, cut-side down. Broil until skins are blistered, about 10 minutes. Set aside to cool. Slip off the skins and chop the tomatoes coarsely.
  3. Meanwhile, heat oil in a medium saucepan over medium-low heat. Add onions and cook, stirring often, for 5 minutes. Add garlic and cook, stirring, until the onions are very soft, about 5 minutes longer. Stir in tomatoes and cook, stirring, for 1 minute.
  4. Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan. Stir in broth and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from the heat and stir in basil. Season with salt and pepper. Cover loosely and refrigerate until chilled, 2 1/2 to 3 hours.

Nutrition

Per serving : 90 Calories; 2 g Fat; 1 g Sat; 1 g Mono; 3 mg Cholesterol; 15 g Carbohydrates; 4 g Protein; 3 g Fiber; 140 mg Sodium; 565 mg Potassium

1 Carbohydrate Serving

Exchanges: 3 vegetable

Tips & Notes