The new Food on Shine is coming soon! Learn more about what's new »
Roasted Tomato Soup
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: EatingWell.com
See more from
EatingWell.com on Yahoo! Food
1. Ingredients
- 1 1/2 pounds large tomatoes, such as beefsteak, cut in half crosswise
- 1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise
- 3 large cloves garlic, unpeeled
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 2 cups reduced-sodium chicken broth or vegetable broth, divided
- 1 teaspoon extra-virgin olive oil
- 1/4 cup tomato juice
- 1 teaspoon tomato paste
- 1/4 teaspoon Worcestershire sauce
- 1 tablespoon fresh basil, chopped
- Brown sugar to taste (optional)
- 1/2 cup corn kernels or frozen, thawed
Nutrition Info
Per Serving
- Calories: 89 kcal
- Carbohydrates: 12 g
- Dietary Fiber: 2 g
- Fat: 4 g
- Protein: 2 g
- Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
- 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.
- 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.
- Transfer the vegetable puree to a large heavy pot or Dutch oven. Add the remaining 1 cup broth, tomato juice, tomato pate, Worcestershire sauce, basil and brown sugar (if using). Bring to a simmer over medium heat, stirring often. Ladle into 6 soup bowls, garnish with corn and serve.
Yield: 6 servings
3. Still Hungry?
Roasting the vegetables for this simple summer soup enhances their inherent sweetness. The recipe is from EatingWell reader Tracey Medeiros of Atlanta, Georgia.
Notes:
Tip
Removing Corn from the Cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk. Homemade tomato soup is easy to make, a good source of lycopene and so much lower in sodium than any canned tomato soup.
Make Ahead Tip
To make ahead: Cover and refrigerate for up to 2 days or freeze for up to 2 months.
More Recipes Like This
More From EatingWell.com
Technology in partnership with
-
FREEZE IT
NOLLER - September 24, 2008 05:46:40 AM PSTBOTH ITEMS FREEZE WELL. USE ZIPLOCKS
Was this review helpful to you? Yes - No Report Abuse
-
And what else?
Mason P - September 23, 2008 06:21:51 PM PSTWhat else should we do when using only 1/4 cup of tomato juice and a little bit of tomato paste?
It\'s a good looking, low cal recipe, but real people buy real groceries.
What do we do with the rest?Was this review helpful to you? Yes - No Report Abuse
Yahoo! Food Videos
Most Watched Food Videos
- Pumpkin Mousse Parfait : Food Network
- Caramelized Butternut Squash : Food Network
- Sausage and Herb Stuffing : Food Network
- Pressed Spiced Turkey Breast : Food Network
