roasted tomato soup

Name: Roasted Tomato Soup
Prep time: 10 min
Cook time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 12 - ripe tomatoes; 2 - carrots; 1 - rib of celery; 2 clove(s) garlic; 1/2 - sweet onion; 1 cup(s) milk, opt; 2 cup(s) vegetable or chicken stock, unsalted; 1 teaspoon(s) coarse sea salt; 1/2 teaspoon(s) black pepper; 1/2 teaspoon(s) sugar or sugar substitute

(2 RATINGS)

91 Pinches 3 Photos

Lynn Socko

San Angelo, TX

Updated on Sep 21, 2012

This is a hearty, healthy, delicious tummy warming soup.

Rate

prep time 10 Min

cook time 1 Hr 15 Min

method Stove Top

yield 6-7 cups

Ingredients

12 - ripe tomatoes
2 - carrots
1 - rib of celery
2 cloves garlic
1/2 - sweet onion
1 cup milk, opt
2 cups vegetable or chicken stock, unsalted
1 teaspoon coarse sea salt
1/2 teaspoon black pepper
1/2 teaspoon sugar or sugar substitute

How To Make roasted tomato soup

Step 1

Slice tomatoes and carrots in half and place on baking sheet. Add 1 celery rib, 1/2 sweet onion quartered, and 2 cloves of garlic SKIN ON.

Step 2

Roast in 300° for 1 hr. Let cool, remove skin from tomatoes and garlic. Place all ingredients in food processor and puree.
Step 3

Place veggie puree in soup pot and add milk (opt) and stock, salt, pepper and sugar. Simmer for about 15 min. NOTE: Strain for a soup with less pulp if desired.
Step 4

ADD ONS: add bacon, green onion or cilantro before serving.
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