- 2 mins
Hi Terra,
I found this recipe online last night and it looks good.
Joanne
Roasted Tomato Soup
Roasting the vegetables for this simple soup enhances their sweetness. To use fresh corn, stand an uncooked ear of corn on its stem in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. Reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.
Serves: 6
Preparation time: 45 minutes
Ingredients
1-1/2 pounds large tomatoes, such as beefsteak, cut in half crosswise
1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise
3 large cloves garlic, unpeeled
1 tablespoon, plus 1 teaspoon extra-virgin olive oil, divided
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
2 cups reduced-sodium chicken broth or vegetable broth, divided
1/4 cup tomato juice
1 teaspoon tomato paste
1/4 teaspoon Worcestershire sauce
1 tablespoon fresh basil, chopped
Brown sugar to taste (optional)
1/2 cup corn kernels, frozen or thawed
Preparation
1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
2. Toss tomatoes, onion and garlic in a mixing bowl with 1 tablespoon oil. Season with salt and pepper. Spread on the prepared baking sheet and roast until the vegetables are soft and caramelized, about 30 minutes. Let cool.
3. Peel and seed the tomatoes. Trim off the onion ends. Peel the garlic. Place the vegetables in a food processor or blender with 1 cup broth and the remaining 1 teaspoon oil. Pulse to desired thickness and texture.
4. Transfer the vegetable purée to a large heavy pot or Dutch oven. Add the remaining 1 cup broth, tomato juice, tomato pate, Worcestershire sauce, basil and brown sugar (if using). Bring to a simmer over medium heat, stirring often. Ladle into 6 soup bowls, garnish with corn and serve.
Enjoy!
Nutrition Facts
Per serving:
95 calories
4 g fat (1 g sat, 2 g mono)
1 g cholesterol
15 g carbohydrates
3 g protein
3 g fiber
340 g sodium
406 g potassium
