Roasted Tomato Soup

1.INGREDIENTS

-1 1/2 pounds large tomatoes, such as beefsteak, cut in half crosswise
-1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise
-3 large cloves garlic, unpeeled
-1 tablespoon extra-virgin olive oil
-1/4 teaspoon salt, or to taste
-Freshly ground pepper to taste
-2 cups reduced-sodium chicken broth or vegetable broth, divided
-1 teaspoon extra-virgin olive oil
-1/4 cup tomato juice
-1 teaspoon tomato paste
-1/4 teaspoon Worcestershire sauce
-1 tablespoon fresh basil, chopped
-Brown sugar to taste (optional)
-1/2 cup corn kernels or frozen, thawed

NUTRITION INFORMATION

-Calories: 89 kcal
-Carbohydrates: 12 g
-Dietary Fiber: 2 g
-Fat: 4 g
-Protein: 2 g
-Sugars: 6 g

2.COOKING DIRECTIONS

-Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.

-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.

-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.

-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.
 
Yield: 6 servings

Related posts:

1. Fresh Tomato Salsa
2. Bacon and Baked Potato Soup
3. Roasted Lamb with Garlic and Oregano
4. Fried Eggs With Vegetable Confetti
5. Roasted Brussels Sprouts and Shallots

Short URL: http://iconsclub.com/freerecipe/?p=208

Posted by Sandy Bloom on Nov 7 2008. Filed under Food, Healthy Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry