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Roasted Tomato Soup

chef.tim.lee's picture
Ingredients
  Plum tomatoes 3⁄4 Pound (6 Tomatoes)
  Olive oil 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

GETTING READY
1. Preheat your oven to a temperature of 500°F

MAKING
2. Halve the tomatoes lengthwise and place them in a large bowl and spray some cooking spray on top; toss to coat them all
3. Add the Italian dressing, pepper and garlic and toss again
4. Coat a jelly roll pan with cooking spray and place the tomato halves in it, with the cut sides down
5. Bake it in the oven for twenty minutes till the skin of the tomatoes blackens; remove from the oven and allow it to cool a little
6. Add the tomatoes to a food processor and turn it around three times till still slightly chunky
7. Spray a coat of cooking spray on a medium saucepan and place it over medium-to-high flame; add the onion and saute for three minutes till tender
8. Add tomatoes, vinegar, beef broth and salt and allow to come to a bowl; turn the heat down, cover and allow to simmer for five minutes

SERVING
9. Ladle it into soup bowls and sprinkle cheese on top

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
2

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