Roasted Tomato Soup
|Olive oil||1 Tablespoon|
|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|
|Canned beef broth||14 1⁄2 Ounce (1 Can)|
|Crumbled goat cheese||1⁄4 Ounce (1 Tablespoon)|
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.