Roasted Tomato Soup
This soup can be made in any season but will dazzle if ripe summer tomatoes are available!
- Servings: Makes 4 servings
- Prep Time: 10 minutes
- Total time: 50 minutes
Ingredients
- 4 tomatoes, cut in half core removed
- black pepper to taste
- 2 cloves garlic, peeled and chopped
- 1 onion chopped
- 1 tablespoon finely chopped fresh oregano
- vegetable oil cooking spray
- 2 slices whole wheat bread
- 1/2 cup parsley
- 1/4 teaspoon salt
- 1 tablespoon olive oil
Method
- Preheat oven to 375. Spray sheet tray with vegetable oil spray. In a large bowl combine tomatoes, garlic, onion and oregano coat with vegetable oil spray. Place tomato mixture on sheet tray with skin side of tomatoes facing up.
- Bake in oven for 30 minutes. Remove from oven and remove skin from tomatoes. Skin should come off easily, do not worry if you do not get every bit. Roughly chop tomatoes.
- Place all ingredients in a large pot. Take a metal spatula or wooden spoon and scrape the sheet tray well to get the small roasted bits into the pot. Add 2 cups of water and bring to a simmer. Cook for 10 minutes.
- In a food processor combine bread, parsley, salt and olive oil.
- Combine bread mixture with soup, season with black pepper and serve immediately.
Notes
- Round this out with 3 ounces of cooked fish, skinless poultry or lean meat and a whole grain roll
Nutrients
- 120 Calories
- 4g Protein
- 18g Carbohydrate
- 4g Dietary Fiber
- 4g Fat
- .6g Saturated Fat
- 0mg Cholesterol
- 69mg Calcium
- 229mg Sodium