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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 10 |
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I began making this for my kids when they were toddlers - trying to avoid the sodium filled canned tomato soup. Now as pre-teens, they won't even eat the canned version. Top with parmesan for added flavor. Great with grilled cheese! Ingredients:
2 1/2 cups onions, chopped |
1 cup carrot, chopped |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 lb plum tomato, halved |
3 garlic cloves, sliced |
4 cups vegetable broth |
1 cup potato, cubed |
1 teaspoon oregano |
1 teaspoon basil |
28 ounces canned diced tomatoes, undrained |
Directions:
1. Preheat oven to 425.
2. Combine first 7 ingredients in a oven proof dish; toss to coat. Bake for 30 minutes or until vegetables are tender.
3. Bring broth and remaining ingredients to a boil. Simmer 15 minutes or until potato is tender.
4. Add roasted vegetable to potato mixture.
5. In several batches, place in blender and process until smooth.
6. Return to pan and cook 5 minutes until thoroughly heated.
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