Recipe of the Week: Roasted Tomato Soup

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Recipe from Everyday Health

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins


  • 1 1/2 pounds tomato(es), beefsteak, cut in half crosswise
  • 1 medium onion(s), sweet, such as Vidalia, peeled and cut in half crosswise
  • 3 clove(s) garlic, large cloves, unpeeled
  • 1 1/3 tablespoon oil, olive, extra-virgin, divided (1 Tbsp and 1 tsp)
  • 1/4 teaspoon salt, or to taste
  • pepper, black ground, to taste
  • 2 cup(s) broth, chicken, less sodium, or vegetable broth, divided
  • 1/4 cup(s) juice, tomato
  • 1 teaspoon tomato paste
  • 1/4 teaspoon Worcestershire sauce
  • 1 tablespoon basil, fresh, chopped
  • sugar, brown, to taste (optional)
  • 1/2 cup(s) corn, whole kernel frozen, thawed, or fresh from the ear


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 puree to a large heavy pot or Dutch oven. Add the remaining 1 cup broth, tomato juice, tomato paste, Worcestershire sauce, basil and brown sugar (if using). Bring to a simmer over medium heat, stirring often.
5. Ladle into 6 soup bowls, garnish with corn and serve.
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