Roasted Tomato Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 lbs plum tomatoes
• 6 garlic cloves, peeled and whole
• 1/4 medium red onion
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 2 sprigs oregano, remove leaves from stem
• 3 -4 basil leaves
• salt
• pepper
• 2 cups fat-free vegetable broth or 2 cups fat-free chicken broth or 2 cups water
• 1/4 cup parmesan cheese, shaved or grated (optional)

Recipe

• 1 pre-heat oven to 375 degrees.
• 2 wash and cut tomatoes, placing in a shallow baking dish cut side down.
• 3 add onion pieces, garlic, oregano and basil to the pan.
• 4 drizzle vegetables with olive oil and balsamic vinegar.
• 5 season with salt and pepper.
• 6 bake for 45 minutes.
• 7 place roasted vegetables in food processor bowl or blender and begin puree. slowly add broth or water until soup has desired consistency. continue blending until smooth.
• 8 an immersion blender also works very well. (if you warm the broth first, the soup will be hot without reheating.).
• 9 serve garnished with cheese if desired.