Best Roasted Tomato Soup


8 ripe(only) roma tomatoes cut in half
4 cups chicken broth
1/4 cup olive oil
6 garlic heads
8 basil leaves
1 tablespoon tomato paste
1 tablespoon brown sugar
1 1/2 tablespoon balsamic vinegar
salt and pepper

garnish with any or all of these;
fresh basil
parmesan or mozzarella cheese
croutons or baguette
bacon pieces

Preheat oven 375 degrees. Puree garlic, basil, olive oil and 1 tablespoon chicken broth. Cut the tomatoes in half. Cover cookie pan with foil and spread with olive oil. Place tomatoes with the middle part down on pan. Sprinkle with salt, pepper and pour the mix on top. Bake for 30 minutes. Remove tomatoes from oven and puree with juices, tomato paste, sugar and rest of chicken broth. Pour into a soup pot, and cook for 15 minutes over medium. Add balsamic and remove from heat. Serve with cheese, bacon or croutons on top and baguette on the side. Yummy!

*This recipe is my favorite during winter times because is warm, lite, has lots of antioxidants, and soo delicious!

FYI- Tomatoes are a treasure of riches when it comes to their antioxidant benefits. In terms of conventional antioxidants, tomatoes provide an excellent amount of vitamin C and beta-carotene; a very good amount of the mineral manganese; and a good amount of vitamin E. In terms of phytonutrients, tomatoes are basically off the chart.

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