Roasted Tomato Soup

photoThis soup is a slightly altered version of the recipe on page 84 of the March 2013 issue of Woman’s Day magazine. It is fairly easy to make and goes great with a Southwestern Grilled Cheese. This recipe makes 4 servings.  I garnished the top with a little queso fresco.






Roasted Tomato Soup

2 1/2 pounds plum tomatoes, halved
3 tablespoons olive oil
Kosher salt
1 large red onion, chopped
4 clove garlic, chopped
1  jalapeños, seeded and chopped
4 cup vegetable broth

Heat oven to 400 degrees F. On a rimmed baking sheet, toss tomatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Roast until very tender and lightly browned, 20 to 25 minutes.

Meanwhile, heat remaining 2 tablespoons oil in a large Dutch oven or pot over medium heat. Add onion, season with 1/2 teaspoon each salt and pepper, and cook, covered, stirring occasionally until very tender, 10 to 12 minutes. Stir in garlic and jalapeño and cook for 2 minutes.

Transfer tomatoes and any pan juices to the pot. Add broth and bring to a boil. Reduce heat and simmer for 10 minutes. Using an immersion blender (or a standard blender, working in batches), purée soup.

Per serving: Calories: 181, Total Fat: 11g, Dat. Fat: 2g, Carb: 21g, Fiber: 4g, Protein: 3g


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