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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 97.0
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 985.6 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.2 g

View full nutritional breakdown of Tomato Soup (dairy and gluten free, vegetarian) calories by ingredient
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Tomato Soup (dairy and gluten free, vegetarian)

Submitted by: KINDCOOK

Introduction

This is a simple soup for people who like pure flavor experiences without too much fuss. Medium level of difficulty and time required and the puree requires some equipment. This is a simple soup for people who like pure flavor experiences without too much fuss. Medium level of difficulty and time required and the puree requires some equipment.
Number of Servings: 10

Ingredients

    3 Tbsp Olive Oil (divided in half)
    (1) 28 oz. can of diced canned tomatoes with juice
    32 oz of organic vegetable broth (either liquid or made from boullion)
    1 medium onion (peeled and chopped)
    1 - 2 cloves of garlic (sliced)
    (6) medium ripe fresh tomatoes or 2 1/2 pound of Roma tomatoes
    (salt and pepper)
    Red Pepper flakes
    Cayenne or Chipotle or Smoked Hot Spanish Paprika

    Optional: (1) 3.5 oz can of Tomato Paste. This gives the soup more flavor especially if the fresh tomatoes are out of season but it also doubles the carb and sugar grams per serving.

Tips

garnish with any of the following:
Chopped fresh scallions
Chopped fresh Basil
1 Tbsp grated cheese (cheddar or parmesan)


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Directions

wash and stem tomatoes, cut in half, place in baking dish and brush with 1 1/2 tbsp of olive oil, sprinkle with salt and pepper. Bake at 400degrees F for 45 mintues.

in deep stock pot: Saute chopped onion and garlic (sliced) and the red pepper flakes in remaining olive oil for 2 - 3 minutes.

Add broth and canned tomatoes (including juice) Cook on med/low to low flame while tomatoes are baking. Add the roasted tomatoes to the soup pot. Continue to cook 15 minutes.

Take off flame and cool to room temp. Either puree in pot with immersion blender or transfer in batches to food processor and puree that way then return to pot. Add cayenne to taste (or you can used smoked hot paprika or ground chipotle) not too much - a little smoked flavor and heat goes a very long way.

Serving Size: makes 10 or more one cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user KINDCOOK.






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