Roasted tomato soup with a sweet and mild taste
Cook time: 45 Minutes
Prep time: 20 Minutes
Idle time:
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Ingredients
- 8 Fresh Tomatoes
- 1 whole head of garlic
- 1 Red Onion
- 2 sprigs fresh thyme
- 1 tbsp Olive Oil
- 4 cups no-salt vegetable broth
- 1/2 cup Sour Cream
- 1 pinch sea salt
- 1 pinch Black Pepper
- 3 tbsp chopped parsley
Instructions
- Preheat oven to 400°F.
- Remove cloves from head of garlic, and keep skins intact. Cut onion into quarters.
- Line roasting pan with foil. In roasting pan, place tomatoes, onion, garlic, and thyme. Drizzle with oil.
- Roast 30 minutes until softened and slightly charred.
- Remove onion quarters and garlic from the roasting pan, peel, and set aside.
- Pour half vegetable stock over tomatoes and return pan to oven for 10 minutes.
- In food processor, purée roasted onion and garlic into paste.
- Remove roasting pan from oven, discard thyme sprigs.
- Add stock and tomatoes to food processor, process until smooth.
- Strain soup into clean saucepan and add remaining stock and sour cream. Heat gently and season with salt and pepper.
- Ladle into serving bowls, garnish with parsley
Additional information
Nutrition Facts
Roasted Tomato Soup with Thyme and Sour Cream
Amount Per Serving
Calories 10.5
% Daily Value*
Sodium 85mg
4%
Total Carbohydrates 10g
3%
Dietary Fiber 1.5g
6%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Roasted Tomato Soup with Thyme and Sour Cream
Amount Per Serving
Calories 10.5
% Daily Value*
Sodium 85mg
4%
Total Carbohydrates 10g
3%
Dietary Fiber 1.5g
6%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
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