Roasted Tomato Soup (South Beach Diet Phase 2)
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Yields:
-
4 1.25 cup servings
- Serves:
- 4
ingredients
- 2 1⁄2 lbs plum tomatoes, cut in half lengthwise
- 1 medium onion, diced
- 4 garlic cloves, smashed and peeled
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1⁄4 teaspoon salt
- fresh ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 cup vegetable broth
directions
- Heat oven to 425.
- Line the baking pan with parchment paper. Arrange the tomatos, cut side up, on the pan. Scatter onion and garlic in a single layer around tomatoes. Sprinkle tomatoes, onion, garlic, with basil, oregano, salt and pepper to taste; drizzle with oil. Bake on the middle of the rack of the oven until tomatoes are golden on the bottoms and start to collapse, about 40 minutes.
- Remove from oven and carefully transfer the contents of the pan to a blender. Add 1/2 cup broth and puree until smooth.
- Transfer mixture to a medium saucepan. Stir in remaining 1/2 cup of broth and bring to a simmer over medium heat. Remove pan from heat and season soup with additional salt and pepper if desired. Serve warm.
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RECIPE SUBMITTED BY
Lizzie_Rodriquez
United States