RECIPE

Roasted Tomato Soup

Author:Inspired by Sunset, 1997.09
Yield:20 cups
Category:Soups
Rating:
 (2)

Ingredients

10 lb. ripe tomatoes
5 tbsp. olive oil
1 tbsp. sugar
6 cloves garlic, minced
onions , chopped (1 lb. total)
6 cups vegetable broth
 Salt

Instructions

  1. Rinse, core, and cut tomatoes in half crosswise.
  2. Fit tomatoes, cut sides up, in 10- by 15-inch pans (you'll need 3, or use 1 pan and refill). Brush the tops of the tomatoes in each pan with 1 tablespoon oil and sprinkle with 1 teaspoon sugar.
  3. One pan at a time, broil tomatoes 3 to 4 inches from heat until tops are spotted black, about 20 minutes. Adjust pan position for even heat and remove tomatoes as they are charred.
  4. Meanwhile, in an 8- to 10-quart pan over medium-high heat, combine remaining oil, garlic, and onions. Stir often until onions are lightly browned and taste sweet, 10 to 15 minutes.
  5. In batches, smoothly purée tomatoes and onion mixture in a blender or food processor. To remove skins, if desired, rub tomato mixture through a fine strainer into a large bowl.
  6. Return tomato mixture to pan and add broth; heat to simmering, stirring. Add salt to taste. To serve cold, cover and refrigerate until chilled. To store, cover airtight and chill up to 3 days, or put in freezer containers in easy-to-use portions and freeze up to 1 year.

Nutrition

Nutrition Facts

20 cups per recipe

Serving size 1 serving

Amount per serving
Calories99
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g5%
Trans Fat
Cholesterol 1mg0%
Sodium 53mg2%
Total Carbohydrate 14g5%
Dietary Fiber 3g12%
Total Sugars
Includes Added Sugars
Protein 3g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.