Roasted Tomato Soup
- 1 1/4 lb. Ripe Tomatoes (about 4 Large Tomatoes)
- 1/2 Medium Yellow Onion
- 3 Garlic Cloves
- 1 Tbsp. Extra Virgin Olive Oil
- 1 tsp. Sea Salt
- Fresh Ground Pepper
- 1 Tbsp. Chopped Parsley
- 1 1/2 Cups Low Sodium Vegetable or Chicken Broth
- 1 Tbsp. Organic Tomato Paste
- 1/4 Cup Heavy Cream or Half and Half, optional
- Fresh Oregano + Basil for garnish
- Fresh Grainy Bread
- Mozzarella Cheese
- Produce
- Oregano + basil, Fresh (1)
- Parsley (1 Tbsp.)
- Tomatoes, Ripe (1 1/4 lb.)
- Yellow onion, Medium (1/2)
- Canned Goods
- Tomato paste, Organic (1 Tbsp.)
- Vegetable or chicken broth, Low Sodium (1 1/2 Cups)
- Cooking & Baking
- Garlic cloves (3)
- Olive oil, Extra Virgin (1 Tbsp.)
- Pepper, Fresh Ground (1)
- Sea salt (1 tsp.)
- Bread & Baked Goods
- Bread, Fresh Grainy (1)
- Dairy
- Heavy cream or half and half (1/4 Cup)
- Mozzarella cheese (1)
Preparation
Read recipe preparation on sproutedkitchen.com
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Recipe Stats
Published July 19, 2011 (1 year ago).
733 people saved this recipe.
