Wednesday, September 11, 2013

Simple Roasted Tomato Soup (Dairy, Gluten/Grain and Sugar Free)

The weather is starting to get cooler and I am thinking more and more about soups.  We have a lot of tomatoes in the garden right now which are ripening quicker than we are eating them.  Tomato soup is a great way to use up a lot of them. This is a really simple, quick and super tasty recipe.  I made it at night and couldn't stop sampling.  If you want a rich tasting tomato soup I would omit the broth but if you want it to go a little farther you may want to add it in.
Ingredients (serves 3-4)
  • 10-15 fresh ripe tomatoes cut into quarters
  • 3 sliced onions
  • 3-4 cloves garlic sliced in half
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • handful fresh basil
  • 1 cup vegetable or chicken broth (optional-will make soup thinner)

  1. Preheat oven to 400 F.
  2. In a large bowl combine tomatoes, onions, garlic, oil, sea salt and pepper.  Toss together to fully coat.
  3. Place mixed tomatoes onto a baking sheet and roast for 35 minutes or until edges of tomatoes are just starting to get dark.  Make sure you don't burn your ingredients.
  4. Place tomatoes etc. into a pot.  Add basil and broth if using and puree until smooth.
  5. If using broth, heat to desired temperature and serve.

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