Roasted Tomato Soup (The Sprouted Kitchen Cookbook)
- 2 pounds ripe tomatoes
- 1 small yellow onion
- 1 tablespoon extra-virgin olive oil
- Sea salt and freshly ground pepper
- 2 tablespoons chipped fresh flat-leaf parsley
- 2 cloves garlic
- 1 1/2 cups low-sodium vegetable broth
- 2 tablespoons tomato paste
- 1/2 cup heavy cream or whole milk
- 4 slices thick, whole grain bread
- 4 slices mozzarella
- Fresh oregano or basil leaves, for garnish
- This recipe is vegetarian
- Produce
- Chipped fresh flat-leaf parsley (2 tablespoons)
- Garlic (2 cloves)
- Oregano or basil, Fresh leaves (1)
- Tomatoes, ripe (2 pounds)
- Yellow onion, small (1)
- Canned Goods
- Tomato paste (2 tablespoons)
- Vegetable broth, low-sodium (1 1/2 cups)
- Cooking & Baking
- Olive oil, extra-virgin (1 tablespoon)
- Sea salt and freshly ground pepper (1)
- Bread & Baked Goods
- Whole grain bread, thick (4 slices)
- Dairy
- Heavy cream or whole milk (1/2 cup)
- Mozzarella (4 slices)
Preparation
Read recipe preparation on naturallyella.com
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Recipe Stats
Published August 22, 2012 (6 months ago).
119 people saved this recipe.
