Roasted Tomato Soup (Sunny Anderson style)
This recipe comes from Sunny Anderson of the Food Network. It is our favorite soup! We have made it too many times to count. The original recipe calls for veg stock, but I use chicken stock. If the tomatoes look puny, add a couple more. It's really not rocket science. You can't mess this up!
- Preparing Time: 25 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
soup
comfort food
tomato
healthy eating
winter
diabetic living
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tablespoon balsamic vinegar
- 1 can tomato paste 6 oz.
- 8 roma tomatoes halved and seeded, more if desired
- 2 red peppers quartered and seeded
- 1 medium onion quartered and layers seperated
- 8 cloves garlic crushed, more if desired
- 2 stems of fresh thyme 4 if desired
- 4 tablespoon evoo
- 2 pinches salt to taste
- 4 grinds pepper to taste
- 6 cups stock your choice
- 1 basil to garnish, if desired
- Carbohydrate 31.80900625 g
- Cholesterol 10.8 mg
- Fat 11.831515 g
- Fiber 5.66435001386702 g
- Protein 12.72514375 g
- Saturated Fat 2.248279125 g
- Serving Size 1 1 Serving (569g)
- Sodium 548.6065 mg
- Sugar 26.144656236133 g
- Trans Fat 0.668205750000001 g
- Calories 273 calories
Preheat oven to 400 degrees. Prepare the first four ingredients and place on half-sheet sized baking sheet with lip. Throw thyme stems on top. Drizzle with EVOO and Balsamic. Add salt and pepper. Toss slightly. Arrange so vegetables are mostly cut side down. Bake for 45-50 minutes. Remove veg and any juices from baking sheet to dutch oven (or similar) over medium-high heat. Add tomato paste and stir to combine. Add stock. Cover and bring to boil. (About 5 mins.) Reduce heat to low and simmer covered for 20 minutes. Pull thyme stems from mixture. Hit with immersion blender on low, using caution. Several downward passes work best. Blend to desired consitency. Serve with basil chiffonade as garnish, if desired.
