Roasted Tomato Soup (South Beach Diet Phase 2) |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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. Ingredients:
2 1/2 lbs plum tomatoes, cut in half lengthwise |
1 medium onion, diced |
4 garlic cloves, smashed and peeled |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/4 teaspoon salt |
fresh ground black pepper |
1 tablespoon extra virgin olive oil |
1 cup vegetable broth |
Directions:
1. Heat oven to 425.
2. 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.
3. Remove from oven and carefully transfer the contents of the pan to a blender. Add 1/2 cup broth and puree until smooth.
4. 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.
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