CONTEST-WINNING ROASTED TOMATO SOUP
Just before the first frost of the season, we gather up all of the tomatoes from my mom's garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it's roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.-Kaitlyn Lerdahl, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins., Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly., In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.
Nutrition Facts : Calories 276 calories, Fat 22g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 421mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein.
ROASTED TOMATO SOUP (SOUTH BEACH DIET PHASE 2)
From newest book. Haven't tried. This rich, rustic flavor of this soup comes from slow-roasting the tomatoes (you can do other things while they are in the oven). If you like a little sweetness, add a touch of sugar substitute when you adjust your seasonings. If you're on phases 2 or 3, add whole wheat tortellini for a satisfying entree.
Provided by Lizzie Rodriquez
Categories Vegetable
Time 1h5m
Yield 4 1.25 cup servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
TOMATO SOUP WITH VEGGIES AND LIMA BEANS (SOUTH BEACH DIET PHASE
This is from the most recent book. Have not tried. Prepared with baking staples and pantry items, this hearty vegetable soup is rich in protein, and cooks up quickly making it a good choice for a weeknight meal or or other busy times.
Provided by Lizzie Rodriquez
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In medium saucepan, heat oil over medium heat. Add onions, celery, garlic, basil, oregano, and pepper flakes. Cook, stirring occasionally, 5 minutes.
- Add mushrooms, squash. Cook, stirring occasionally, 5 minutes more.
- Stir in beans, diced tomatoes and their juices, tomato sauce, and water. Bring to a simmer and cook briefly just to heat through.
Nutrition Facts : Calories 173.4, Fat 4.2, SaturatedFat 0.6, Sodium 598.1, Carbohydrate 29, Fiber 7.3, Sugar 8.1, Protein 8.2
ROASTED TOMATO SOUP
My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.
Provided by Cindy Anschutz Barbieri
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
- Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
- Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
- Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 14.7 g, Cholesterol 3.4 mg, Fat 7.6 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 988.3 mg, Sugar 8.7 g
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