Roasted Vegetable Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
two large cans tomato puree; one can tomato paste; fresh rosemary; fresh thyme; 2 medium eggplant; three small yellow squash; 4 small zucchini (enough to cube 2.5-3 cups worth); one package grape tomatoes; extra virgin olive oil; granulated garlic and garlic salt (to taste); one large container chicken broth (or vegetable broth can be used to make it vegetarian)
Preheat oven to 400 degrees F. Dice the squash and eggplant. Toss them with a bit of EVOO. Arrange them in a single layer on a baking sheet; sprinkle with garlic salt. Bake for 15-20 minutes, tossing them once or twice, until done (soft, golden brown on the parts touching the baking sheet). Do the same with the grape tomatoes as you did with the squash and eggplant. While the vegetables are baking, poor the tomato puree and broth into a soup pot over medium heat. Chop up the rosemary and thyme finely (just the leaves, not the stems). Add 2/3 of the chopped herbs to the soup pot. Turn the heat up a bit to get the soup to start bubbling. In a mixing bowl, put the tomato puree and the rest of the herbs. Then, using a measuring cup, ladle a cup of the soup into the bowl. Using an immersion mixer (or whisk), mix the tomato paste, herbs, and cup of soup well. In small amounts at a time, mix in all (using the immersion mixer) the tomato paste mixture into the soup. Bring soup to a boil. Add in granulated garlic and garlic salt to taste (I probably use a teaspoon of each or more). When the vegetables are done roasting, fold them into the soup. Bring soup to a boil. Reduce heat and allow soup to simmer for 30-60 minutes.
Serving Size: makes about 5 quarts
Number of Servings: 8
Recipe submitted by SparkPeople user DRAGONFLIEZ9.
Serving Size: makes about 5 quarts
Number of Servings: 8
Recipe submitted by SparkPeople user DRAGONFLIEZ9.
Nutritional Info Amount Per Serving
- Calories: 166.1
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 339.3 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 5.1 g
- Protein: 5.0 g
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