Roasted Tomato Soup
|Author:||Inspired by Sunset, 1997.09|
|10 lb.||ripe tomatoes|
|5 tbsp.||olive oil|
|6 cloves||garlic, minced|
|2||onions , chopped (1 lb. total)|
|6 cups||vegetable broth|
- Rinse, core, and cut tomatoes in half crosswise.
- 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.
- 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.
- 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.
- 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.
- 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.
|Amount per serving
|% Daily Value*|
|Total Fat 5g||8%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 3g||12%|
|Includes Added Sugars|
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.