Recipes

Roasted Tomato Soup

(Serves 6)

Ingredients:

  • 1 tbsp turmeric
  • 1 small red onion, chopped in four halves
  • 1 ½ lbs. roma tomatoes, chopped in four halves
  • 1 ½ cups water or broth (fat-free vegetable or chicken)
  • 2 tbsp olive oil
  • 2 sprigs oregano, remove stems
  • 4 parsley leaves, remove stems
  • 4 basil leaves, remove stems
  • 4 garlic cloves, peeled and whole
  • Kosher salt and pepper to taste
  • ParmCrisps (recipe used Basil Pesto Parmesan Crisps)

Directions:

  1. 1. Pre-heat oven to 375 degrees.
  2. 2. Place tomatoes, onion, garlic, oregano, parsley, basil in a shallow baking dish.
  3. 3. Drizzle vegetables with olive oil and season with turmeric, salt and pepper.
  4. 4. Bake for 45-55 minutes.
  5. 5. Pour broth or water into food processor bowl or blender. Add roasted vegetables and blend until smooth or soup has desired consistency.
  6. 6. Place soup in a medium pot and allow to simmer for an additional 5 minutes.
  7. 7. Garnish with fresh basil or parsley leaves, and top with ParmCrisps. Serve and enjoy!