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Roasted Tomato Soup

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Ingredients
  Plum tomatoes 6
  Olive oil 1 Tablespoon
  Cooking spray 1
  Dried italian seasoning 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Red wine vinegar 2 Tablespoon
  Salt 1 Dash
  Canned beef broth 14 1⁄2 Ounce (1 Can)
  Crumbled goat cheese 1⁄4 Ounce (1 Tablespoon)
Directions

1. Preheat oven to 500°.
2. Cut tomatoes in half lengthwise. Place tomatoes in a large bowl, and coat with cooking spray; toss gently. Add Italian seasoning, pepper, and garlic; toss gently. Place tomato halves, cut sides down, on a jelly-roll pan coated with cooking spray. Bake at 500° for 20 minutes or until tomato skins are blackened. Let cool slightly. Place tomatoes in a food processor; pulse 3 times or until slightly chunky.
3. Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add onion, and saute 3 minutes or until tender.
Add tomatoes, vinegar, salt, and beef broth; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Ladle soup into bowls; top with cheese.

Recipe Summary

Course: 
Appetizer
Method: 
Roasted
Dish: 
Soup
Ingredient: 
Vegetable

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