Tuesday, February 17, 2009

Roasted Tomato Soup...as promised!

I love love love this soup! It is SO flavorful because of the roasting and it is so worth the extra step. This soup is great on it's own or served with grilled cheese and green salad. Perfect for a chilly day! Tomatoes are rich in lycopene(especially organic tomatoes with 3X that of a conventional grown tomato) and vitamins A and C. This soup is thick and rich. See note at bottom.


2 14.5 oz cans of low sodium, fat free chicken stock*
1/2 C. water
1 large onion, cut into thick ring slices
6 garlic cloves, peeled
1/3 C. olive oil
1/4 C. butter
1 large bay leaf
6-8 tomatoes, about 3 lbs.
Sea salt and pepper to taste

Heat oven to 450. Cut tomatoes in half and arrange on a baking sheet with onion slices and garlic cloves. Drizzle with the olive oil and roast for about 30 min. Meanwhile add stock , butter, water and bay leaves to a stock pot and bring up to a simmer. Add in veggies and simmer for 20 min. Remove bay leaf. Using an immersion blender(or a regular blender in small batches) blend until smooth. Add sea salt and pepper to taste. Serves 4-6. Easy to double for leftovers.

*if you like your soup a little thinner, you can add more chicken stock to create the texture your family enjoys! I have added to additional cans and a couple extra tomatoes to make it go a little further. Use vegetable stock for a vegetarian version!

1 comment:

The Martin's said...

I just wanted to add that I find the leftovers make a terrific base for homemade chili!