roasted tomato soup
Serve this with Ina's Cheesy Does It. I have never liked tomato soup and my son hates tomatoes. He eats 2 to 3 bowls every time I make this
prep time
10 Min
cook time
40 Min
method
Stove Top
yield
6 to 8
Ingredients
- 2 pounds plum tomatoes
- 6 teaspoons minced garlic
- 2 - shallots chopped
- 1 tablespoon olive oil, extra virgin
- 1 tablespoon balsamic vinegar
- 2 sprigs oregano, fresh remove the leaves from the stem
- 3 - 4 - basil leaves, chiffanade
- 1 pinch salt
- 1 pinch pepper(use white if you have it)
- 2 cups fat free chicken broth
- 1/2 cup grated parmesan(optional)
How To Make roasted tomato soup
-
Step 1Pre-heat oven to 375 degrees.
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Step 2Wash and cut tomatoes, placing in a shallow baking dish cut side down.
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Step 3Add onion pieces, garlic, oregano and basil to the pan.
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Step 4Drizzle vegetables with olive oil and balsamic vinegar. Season with salt and pepper.
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Step 5Bake for 45 minutes.
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Step 6Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth. An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
-
Step 7Add Parmesan cheese and stir in. Serve warm or cold
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Category:
Vegetable Soup
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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