Roasted Tomato and Garlic Soup
Recipe: #9648
May 20, 2013
Categories: Tomato, Garlic, Peppers, Fathers Day, Sunday Dinner, Oven Bake, Gluten-Free Heart Healthy, Kosher, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"A great soup to make with your summer's tomato crop --- even better try roasting the tomatoes, peppers, onions and garlic on the outdoor grill"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (466.9 g)
- Calories 202.5
- Total Fat - 1.8 g
- Saturated Fat - 0.4 g
- Cholesterol - 1.2 mg
- Sodium - 217.2 mg
- Total Carbohydrate - 45 g
- Dietary Fiber - 5.7 g
- Sugars - 8.3 g
- Protein - 6.7 g
- Calcium - 64.7 mg
- Iron - 2.3 mg
- Vitamin C - 44.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 375 degrees F.
Step 2
Position two racks in the middle of the oven.
Step 3
Line two rimmed baking sheets with parchment paper, alternately you can just rub them down with a thin glaze of olive oil.
Step 4
Arrange the tomatoes skin side facing down on a baking sheet.
Step 5
Brush the bell pepper and onions with olive oil, then place them on the other baking sheet along with the garlic placing the peppers skin side down) then lighty season with sea salt. Bake until the tomatoes start to collapse and the onions start to brown and caramelize (about 45 minutes) turn the onions if they start getting overly dark on the bottom and check on the garlic as well, once the cloves are golden and oozy inside, pull them from the oven).
Step 6
Peel the garlic cloves then dump all of the roasted vegetables into a big high-sided bowl then puree with a hand blender (alternately use a conventional blender or food processor and work in batches). Blend in a cup of the stock and cayenne pepper, keep adding the rest of the stock 1/2 cup at a time until the soup is the desired consistency.
Step 7
Add the paprika then season with salt and pepper.
Tips
- Blender
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