Roasted Tomato Soup

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400ºF.
  • In a bowl, toss together tomatoes, peppers, onions, celery, and garlic. Add pepper and salt-free seasoning to taste(add salt when indicated, as it brings out the moisture).
  • Place on a baking sheet. Roast until they start carmelizing and become soft, about 25 minutes.
  • Cool, then discard the peels and seed.
  • Place the mxiture in a food processor or blender with some of the chicken broth and pulse the pureé to desired thickness.
  • In a soup pot, combine the pureé with the remaining chicken broth or stock, sun-dried tomato paste, tomato paste, and cayenne pepper.
  • Add half of the fresh herbs(if using dried, add them all at this stage( and cook, stirring often, until just simmering.
  • Season to taste with salt and pepper.
  • Ladle the soup into bowls, sprinkling each serving with the rest of the fresh herbs,.
  • Garnish with fresh or thawed corn niblets, some fresh basil, cornbread crumble, or/& thinly sliced artichokes.
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