Roasted Tomato Soup

Roasted Tomato Soup

Yields8 Servings
DifficultyBeginnerPrep Time10 minsCook Time35 minsTotal Time45 mins
Ingredients
Method
1

Preheat oven to 450°.

2

Crush tomatoes in a baking dish, scatter garlic over and drizzle with 1 tablespoon olive oil. Roast about 20 minutes. Toss halfway through.

3

Heat 1 tablespoon oil in a large heavy pot over medium-high. Add onion, salt and pepper. Cook until onion is browned and soft.

4

Increase heat to medium-high, add tomato paste, and cook, stirring, until slightly darkened in color, about 2 minutes.

5

Add roasted tomato mixture and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors meld, 10-15 minutes. Let cool slightly.

6

Purée tomato mixture in a blender until very smooth (make sure lid is slightly ajar to let steam escape; cover with a towel).

Nutrition Facts

Serving Size 1 cup

Servings 8


Amount Per Serving
Calories 72
% Daily Value *
Total Fat 3.6g6%
Sodium 558mg24%
Potassium 300mg9%
Total Carbohydrate 9.6g4%
Dietary Fiber 1.6g7%
Sugars 5.2g
Protein 2.4g5%

Calcium 4%
Iron 7%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

Directions

1

Preheat oven to 450°.

2

Crush tomatoes in a baking dish, scatter garlic over and drizzle with 1 tablespoon olive oil. Roast about 20 minutes. Toss halfway through.

3

Heat 1 tablespoon oil in a large heavy pot over medium-high. Add onion, salt and pepper. Cook until onion is browned and soft.

4

Increase heat to medium-high, add tomato paste, and cook, stirring, until slightly darkened in color, about 2 minutes.

5

Add roasted tomato mixture and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors meld, 10-15 minutes. Let cool slightly.

6

Purée tomato mixture in a blender until very smooth (make sure lid is slightly ajar to let steam escape; cover with a towel).

Roasted Tomato Soup