Blackened Tomato Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Blackened Tomato Soup calories by ingredient
Introduction
Adapted from Mark Bittman, this uses canned San Marzano tomatoes for optimum flavour in the dead of winter. When pureed with carrot, onion and garlic and swirled though with basil leaves, it will warm you right through your toes! Adapted from Mark Bittman, this uses canned San Marzano tomatoes for optimum flavour in the dead of winter. When pureed with carrot, onion and garlic and swirled though with basil leaves, it will warm you right through your toes!Number of Servings: 4
Ingredients
-
28 oz canned, whole San Marzano tomatoes
2 tsp olive oil
1 small onion, minced
1 medium carrot, diced
2 tbsp minced garlic
1/2 tsp cayenne pepper
1 tbsp black pepper
2 cups vegetable stock
2 cups water
1/4 cup basil leaves, torn
Directions
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.
