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.
- 2 1/2 pounds tomato(es), plum
cut in half lengthwise
- 1 medium onion(s)
- 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
Heat the oven to 425ºF.
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.
Each serving is 1-1/4 cup.
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.
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.