Have you been looking for a good roasted tomato soup recipe? Here you have it, an easy roasted tomato soup to delight your family and friends.
This is very healthy recipe, low in calories and cholesterol.
Few ingredients
This recipe is simple and easy. It requires a few numbers of ingredients.
- 8-10 ripe tomatoes (3 lbs.), cored, halved and seeded
- 1 1/2 tsp. olive oil
- 2 red onions, chopped
- 1 clove garlic, minced
- 3 cups defatted reduced-sodium chicken stock
- 3 Tbsp. chopped fresh basil
- salt & freshly ground black pepper to taste
How to make roasted tomato soup
Preheat broiler. Spray a baking sheet with nonstick cooking spray. Place tomatoes on the baking sheet, cut-side down. Broil until skins are blistered, about 10 minutes.
Set aside to cool. Slip off skins and chop coarsely.
Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat. Add onions and sauté for 5 minutes. Add garlic and sauté until the onions are very soft, about 5 minutes longer.
Stir in tomatoes and cook, stirring, for 1 minute. Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan.
Stir in chicken stock and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in basil. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. (The soup can be stored, covered, in the refrigerator for up to 2 days.)
Roasted tomato soup recipe
Roasted Tomato Soup
Low carb soup.
Ingredients
- 8-10 ripe tomatoes (3 lbs.), cored, halved and seeded
- 1 1/2 tsp. olive oil
- 2 red onions, chopped
- 1 clove garlic, minced
- 3 cups defatted reduced-sodium chicken stock
- 3 Tbsp. chopped fresh basil
- salt & freshly ground black pepper to taste
Instructions
- Preheat broiler. Spray a baking sheet with nonstick cooking spray. Place tomatoes on the baking sheet, cut-side down. Broil until skins are blistered, about 10 minutes. Set aside to cool. Slip off skins and chop coarsely.
- Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat. Add onions and sauté for 5 minutes. Add garlic and sauté until the onions are very soft, about 5 minutes longer. Stir in tomatoes and cook, stirring, for 1 minute. Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan.
- Stir in chicken stock and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in basil. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour. (The soup can be stored, covered, in the refrigerator for up to 2 days.)
Nutrition Information
Yield 6 Serving Size 6Amount Per Serving Calories 90Total Fat 2gCholesterol 0mgSodium 216mgCarbohydrates 16gProtein 4g
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