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Roasted Tomato Soup

Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.1 (20 votes)

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



READER'S COMMENT:
"This soup is fantastic. It is much better the second day. I added more salt and basil to the finished product. Also, it does not freeze well. "
Roasted Tomato Soup

2 Reviews for Roasted Tomato Soup

09/21/2015
Disappointingly Bland!

This was SO disappointing! Did not taste of tomatoes! Probably should only use 1/2 an onion and also I think instead of tasteless Beefsteak tomatoes I would use Roma tomatoes. I would also peel the tomatoes in hot water remove skins and de-seed before roasting - trying to de-seed roasted, mushy tomatoes was nothing short of a fiddley, silly and time consuming task. After all the prep the soup ended up bland, tasteless and uninspiring.

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Comments
09/22/2010
Anonymous

This soup is fantastic. It is much better the second day. I added more salt and basil to the finished product. Also, it does not freeze well.

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