Roasted Tomato Soup

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This recipe makes 4 servings
Recipe Nutrition Info Comments 0
Chef's View
The rich, rustic flavor of this soup comes from slow-roasting the tomatoes (you can do other things while they're in the oven). If you like a little sweetness, add a touch of sugar substitute when adjusting your seasonings.

Ingredients

  • 2 1/2 pounds tomato(es), plum
    cut in half lengthwise
  • 1 medium onion(s)
    diced
  • 4 clove(s) garlic
    smashed and peeled
  • 1 tablespoon basil, dried
  • 1 teaspoon oregano, dried
  • 1/4 teaspoon salt
  • peppercorns, black
    freshly ground, to taste
  • 1 tablespoon oil, olive, extra-virgin
  • 1 cup(s) broth, vegetable

Instructions

  • 1

    Heat the oven to 425ºF.

  • 2

    Line a baking pan with parchment paper. Arrange tomatoes, cut side up, on the pan. Scatter onion and garlic in a single layer around tomatoes. Sprinkle tomatoes, onion, and garlic with basil, oregano, salt, and pepper to taste; drizzle with oil. Bake on the middle rack of the oven until tomatoes are golden on the bottoms and start to collapse, about 40 minutes.

  • 3

    Remove from the oven and carefully transfer the contents of the pan to a blender. Add 1⁄2 cup of the broth and purée until smooth. Transfer puréed mixture to a medium saucepan. Stir in remaining 1⁄2 cup broth and bring to a simmer over medium heat. Remove the pan from the heat and season soup with additional salt and pepper, if desired. Serve warm.

  • Each serving is 1-1/4 cup.

This recipe can also be prepared for Phase 1 meals. If you're on Phase 2 or 3, add whole-wheat tortellini for a satisfying entrée.

Nutritional Information Amount Per Serving
  • Calories101
  • Total Fat4g
  • Saturated Fat1g
  • Sodium396mg
  • Carbohydrates16g
  • Dietary Fiber4g
  • Protein3g
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