Roasted Grape Tomato Soup
Roasted Grape Tomato Soup
ingredients
2 pint containers grape tomatoes
1 or 2 garlic cloves, minced (add more or less, depending on your taste)
3 Tbsp. extra virgin olive oil
2 Tbsp. chopped fresh Italian parsley
2 tsp. chopped fresh rosemary
1/4 tsp. pepper
1 1/2 cups vegetable stock (or chicken stock works as well, if that's all you have)
1/2 cup whipping cream (or lesser fat variety of cream or milk)
pinch of salt and pepper
method
Combine tomatoes, garlic, oil, parsley, rosemary and a pinch of salt and pepper in a bowl. Line a baking pan with parchment paper and spread tomato mixture evenly. Roast in a 400° oven for about 12 minutes or until golden and soft.
Puree the mixture in a blender or with an immersion blender until smooth (and you may want to strain if using immersion blender to remove tomato skins if they are too large). Place tomato mixture in a large saucepan. Add stock and cream. Bring to a gentle boil then let simmer for 10 minutes.
Makes 3. Can be frozen for up to two weeks (let it cool completely before freezing).
370 calories per serving (3) with 5 g protein, 29 g fat (if made with whipping cream), 22 g carbohydrates, 4 g fibre. Excellent source of Vitamin C, Good Source of Vitamin A, Source of fibre, calcium and iron.
http://www.fortysomething.ca/2007/11/roasted_grape_tomato_soup.php