Roasted Tomato Soup
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 117.3
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 803.4 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 3.0 g
- Protein: 2.7 g
View full nutritional breakdown of Roasted Tomato Soup calories by ingredient
Introduction
By oven roasting the tomatoes, the flavour is nicely concentrated. By oven roasting the tomatoes, the flavour is nicely concentrated.Number of Servings: 3
Ingredients
-
680g ripe, red, firm tomatoes
Handful of fresh basil
2 fat cloves garlic, unpeeled
1 tablespoons extra virgin olive oil
1 small potato, about 100g raw weight, roughly chopped up into smallish pieces
1 rounded teaspoons tomato purée
1 tsp balsamic vinegar
salt and freshly milled black pepper
Directions
Heat the oven to 200C
Slice each tomato in half and arrange the halves on the baking tray, cut side uppermost. Place the garlic cloves on the tray as well, leaving their skins on. Then season everything with salt and pepper and sprinkle a few droplets of olive oil on each tomato half and some on the garlic – about 1 tablespoon in all.
Then finally top each one with a piece of basil leaf. Now pop the whole lot into the oven and roast for 1 hour or until the edges of the tomatoes are slightly blackened.
About 10 minutes before the end of the roasting time, peel and chop the potato, place it in a saucepan with 400ml salted boiling water. Add the tomato purée then simmer for about 10 minutes.When the tomatoes are ready, remove them from the oven
Now scrape the tomatoes and all their juices into a food processor, rescue the garlic cloves from the tray, and then simply squeeze the pulp to join the tomatoes and discard the skins.
Then add the contents of the potato saucepan and whiz everything to a thick purée, not too smooth. If you want to, you can sieve the skins & pips out, but I prefer to leave them in because I prefer that texture and the fibre content!.
The soup is now ready to serve, reheating – very gently.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Slice each tomato in half and arrange the halves on the baking tray, cut side uppermost. Place the garlic cloves on the tray as well, leaving their skins on. Then season everything with salt and pepper and sprinkle a few droplets of olive oil on each tomato half and some on the garlic – about 1 tablespoon in all.
Then finally top each one with a piece of basil leaf. Now pop the whole lot into the oven and roast for 1 hour or until the edges of the tomatoes are slightly blackened.
About 10 minutes before the end of the roasting time, peel and chop the potato, place it in a saucepan with 400ml salted boiling water. Add the tomato purée then simmer for about 10 minutes.When the tomatoes are ready, remove them from the oven
Now scrape the tomatoes and all their juices into a food processor, rescue the garlic cloves from the tray, and then simply squeeze the pulp to join the tomatoes and discard the skins.
Then add the contents of the potato saucepan and whiz everything to a thick purée, not too smooth. If you want to, you can sieve the skins & pips out, but I prefer to leave them in because I prefer that texture and the fibre content!.
The soup is now ready to serve, reheating – very gently.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Member Ratings For This Recipe
-
RAHMAAN1
