Roasted Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 cup chopped onion1 cup chopped celery1 cup chopped carrot4 cups grape tomatoes, about 60 4 tbsp Extra Virgin Olive Oil 2 tsp dried tarragon leaves, or 2 Tbsp fresh2 tsp Kosher salt 1 tsp black pepper4 tsp Better Than Boullion Chicken base (or substitute vegetable)10 cup (8 fl oz) Water, tap 2 cups diced Yukon Gold potato
1. Preheat oven to 350F.
2. Place all vegetable, except potato, on a rimmed baking sheet, drizzle with olive oil and tarragon, salt and pepper.
3. Bake for 45 minutes or until the vegetable are carmelized and softened.
4. In the meantime, in a large pot, boil potato in broth until very soft. If cooked before roasted vegetables are done, remove from heat.
5. Add roasted vegetables to large pot with the potato.
6. Blend with an immersion blender, or blend in small batches in a regular blender until smooth or desired consistency.
If soup is too thick, add more water or broth.
Adjust seasoning to taste.
Serving Size: Makes20 1 cup servings
2. Place all vegetable, except potato, on a rimmed baking sheet, drizzle with olive oil and tarragon, salt and pepper.
3. Bake for 45 minutes or until the vegetable are carmelized and softened.
4. In the meantime, in a large pot, boil potato in broth until very soft. If cooked before roasted vegetables are done, remove from heat.
5. Add roasted vegetables to large pot with the potato.
6. Blend with an immersion blender, or blend in small batches in a regular blender until smooth or desired consistency.
If soup is too thick, add more water or broth.
Adjust seasoning to taste.
Serving Size: Makes20 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 73.9
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 346.8 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.9 g
- Protein: 2.0 g
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