"Rice Diet" Roasted Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 tomatoes, cored (if necessary) and quartered1 large red bell pepper, seeded and quartered3 medium yellow onions, peeled, quarteredextra-virgin olive oil5 plump cloves of garlic, unpeeled2 - 3 cups light vegetable stock or water 1/4 teaspoon smoked paprika
Preheat the oven to 375F degrees and position 2 racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper, alternately you can just rub them down with a thin glaze of olive oil.
Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic, place the pepper skin side down as well. Bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting overly dark on the bottom .Check on the garlic as well, once the cloves are golden and oozy inside, pull them from the oven.
Peel the garlic, dump all of the roasted vegetables into a big, high-sided bowl, and puree with a hand blender. Alternately, use a conventional blender or food processor and work in batches. Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. (I used 2 cups of stock and got 4.5C thick soup, total) I like a little chunk and texture to this soup particularly if the weather has a bit of a chill, but smooth or chunky is your call. Add the paprika, and enjoy!
Serves 4.
*recipe from 101cookbooks.com*
Number of Servings: 4
Recipe submitted by SparkPeople user TAMRACLOVEC.
Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic, place the pepper skin side down as well. Bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting overly dark on the bottom .Check on the garlic as well, once the cloves are golden and oozy inside, pull them from the oven.
Peel the garlic, dump all of the roasted vegetables into a big, high-sided bowl, and puree with a hand blender. Alternately, use a conventional blender or food processor and work in batches. Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. (I used 2 cups of stock and got 4.5C thick soup, total) I like a little chunk and texture to this soup particularly if the weather has a bit of a chill, but smooth or chunky is your call. Add the paprika, and enjoy!
Serves 4.
*recipe from 101cookbooks.com*
Number of Servings: 4
Recipe submitted by SparkPeople user TAMRACLOVEC.
Nutritional Info Amount Per Serving
- Calories: 84.3
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 6.7 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.7 g
- Protein: 1.8 g
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