DynamicEclectic

DY•NAM•IC [dahy-NAM-ik] -of motion. EC•LEC•TIC [i-KLEK-tik] –of varied interests and topics.

Tonight’s Dinner – Roasted Tomato and Garlic Soup

Posted by reeeeeen on September 11, 2007

Makes 6 servings  POINTS® value | 1 per serving Ingredients

 2 pounds tomatoes, halved
• 1 medium onion, peeled and quartered
• 6 peeled garlic cloves
• 1 Tbsp fresh rosemary leaves
• 1 Tbsp fresh thyme leaves
• 2 cups no-salt, fat-free vegetable broth
• 2 Tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat the oven to 375ºF.

2. Place the tomatoes, onion, garlic, rosemary and thyme on a large, rimmed baking sheet; roast until shriveled and starting to brown, about 45 minutes.  

3. Now you can either: 

Scrape everything from the baking sheet into a food processor fitted with the chopping blade; process until puréed.   Pour the contents of the food processor canister into a large saucepan

****Or****                                                                                                

Scrape everything in 2 batches into a food mill (my preference) and process into a large saucepan. 

4. Stir in the broth, vinegar, salt and pepper. Bring to a simmer over medium-high heat; cover, reduce heat to low, and simmer for 5 minutes to blend the flavors. Uncover & simmer 5 more minutes.   

Serving size: 1 cup

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2 Responses to “Tonight’s Dinner – Roasted Tomato and Garlic Soup”

  1. Sally said

    Ooooh! Yum! I bet it would even be good if you stopped after the roasting step and tossed it with some pasta or something.

  2. reeeeeen said

    It would, but with the balsamic, and a dash of chipotle tabasco, it was a GREAT tomato soup.

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