Roasted-Tomato Soup

Roasted-Tomato Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    pounds fresh tomatoes, halved and seeded

  • cup olive oil

  • 1

    small onion, diced, about ½ cup

  • 1

    carrot, diced

  • 1

    stalk celery, diced

  • 2

    cloves garlic, minced

  • 2

    cups chicken stock (vegetable stock can be substituted)

  • 1

    teaspoon light brown sugar

  • Salt and pepper, to taste

Directions

Heat oven to 400 degrees. Place tomatoes, cut-side up, on a baking sheet and roast until the edges begin to brown, about 30 minutes. While tomatoes cook, heat a medium pot over medium heat. Add oil, onion, carrot and celery. Cook, stirring occasionally, for 10 minutes. Add garlic and cook 2 minutes longer. Add stock and brown sugar. Increase heat to high until the soup boils, then reduce heat to medium-low. When tomatoes are cooked, transfer to a food processor fitted with the blade attachment and pulse several times (do this in 2 or 3 batches). Add to the pot. Cook over low heat for 15 minutes. Season to taste with salt and pepper. Makes 4 servings.


Nutrition

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