Veggie Life, Autumn 2001: Roasted Tomato Soup

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Roasted Tomato Soup

 

Recipe By :Veggie Life, Autumn 2001, Robert Ziser

Serving Size : 6 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

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2 pounds fresh plum tomatoes

6 large unpeeled cloves garlic

1 medium yellow onion, diced

2 tablespoons olive oil

1/4 cup dry white wine

4 cups vegetable stock

1 1/2 teaspoons thyme

1/4 teaspoon red pepper flakes

1 tablespoon sugar or honey

salt and pepper, to taste

 

 

Preheat oven to 425 degrees. Using a paring knife, cut an x in the bottom of

each tomato. Place tomatoes and garlic cloves in a shallow baking pan and roast

for 20 to 25 minutes. Set aside to cool.

 

When cool enough to handle, peel and seed tomatoes, reserving juice. (You can

do this easily by working over a fine mesh strainer hung on a bowl.) Press pulp

from garlic and set aside.

 

In a 3-quart saucepan over medium heat, saute onion in oil until translucent,

about 3 minutes. Stir in wine and cook until liquid is nearly gone, about 2

minutes. Add tomatoes and juice, garlic pulp, stock, thyme, and pepper flakes.

Bring to a boil. Reduce heat and simmer 30 minutes.

 

Add sugar or honey, salt, and pepper. Using an immersion blender or in a

blender or food processor, puree mixture until smooth. Reheat if necessary.

 

 

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Per Serving (excluding unknown items): 185 Calories; 8g Fat (36.5% calories from

fat); 5g Protein; 24g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 1097mg

Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 1 1/2 Fat.

 

NOTES : " This rich and flavorful soup is almost completely fat free. In early

fall you can still find good fresh tomatoes to roast. If not, a 28-ounce can of

high quality roasted tomatoes works wonderfully. If using canned tomatoes, omit

the roasting and peeling. Pair the soup with a crisp, dry Sauvignon Blanc or

Pinot Gris. "

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0