This time of year, when its cold outside and you want something homey to eat -- but also something fast -- tomato soup is a total winner. I have the greatest memories of being a little kid eating grilled cheese with tomato soup at my grandmother’s house.
This is comfort food at its best and this version is quite healthy.
Roasted Tomato Soup (Makes 4 Cups of Soup)
- Prep Time:1 minutes, (PT1M)
- Cook Time: 30 minutes, (PT30M)
- Total Time: 35 minutes, (PT35M)
Ingredients
- 1 28 oz can whole tomatoes
- 1/2 onion, cut into quarters
- 1 garlic clove, whole
- 2 sprigs of thyme or 1/2 tsp dried thyme
- 1 tablespoon olive oil
- salt and pepper to taste
- 1/2 cup vegetable broth
Preparation
- 1. Preheat oven to 400 degrees.
- 2. Remove the tomatoes from the can, reserving the tomato juice.
- 3. Spray a sheet pan with spray or grease with olive oil.
- 4. Toss the tomatoes, onion, garlic and thyme with the olive oil. Season with salt and pepper and place on the sheet tray.
- 5. Roast for 30 minutes or until onions start to caramelize.
- 6. Place in a blender with reserved tomato juice and vegetable broth.
- 7. Puree.
- 8. Serve.
Comments
RHK
October 30, 2012 at 9:43 am
Joy
June 8, 2011 at 4:36 pm
Brixie
June 8, 2011 at 3:43 pm
Sabrina
May 9, 2011 at 9:03 pm
Lisa
October 5, 2010 at 6:05 pm
catherine
October 6, 2010 at 2:14 pm