Blackened Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
28 oz canned, whole San Marzano tomatoes2 tsp olive oil1 small onion, minced1 medium carrot, diced2 tbsp minced garlic1/2 tsp cayenne pepper1 tbsp black pepper2 cups vegetable stock 2 cups water1/4 cup basil leaves, torn
Heat oven to 375F.
Drain tomatoes, reserving liquid.
Coarsely chop them and turn out onto a baking sheet lightly misted with PAM.
Roast, stirring once or twice, about 30 minutes.
Put olive oil in a deep pot over medium heat.
Add onion, carrot and garlic and cook 5 minutes. Add cayenne and pepper.
Stir in stock, water, everything in the roasting pan and reserved tomato juice.
Bring soup to a boil, then lower heat to a simmer.
Cover and simmer 30 minutes.
Puree with a stick or hand blender. (Alternatively use a regular blender, doing it in batches and returning to pot).
Stir in basil, cook until just wilted. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Drain tomatoes, reserving liquid.
Coarsely chop them and turn out onto a baking sheet lightly misted with PAM.
Roast, stirring once or twice, about 30 minutes.
Put olive oil in a deep pot over medium heat.
Add onion, carrot and garlic and cook 5 minutes. Add cayenne and pepper.
Stir in stock, water, everything in the roasting pan and reserved tomato juice.
Bring soup to a boil, then lower heat to a simmer.
Cover and simmer 30 minutes.
Puree with a stick or hand blender. (Alternatively use a regular blender, doing it in batches and returning to pot).
Stir in basil, cook until just wilted. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 83.0
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 750.7 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 2.8 g
- Protein: 2.4 g