Loser Food – Roasted Tomato Soup

March 3, 2009

tomato1

Easiest soup ever. Ok, not the easiest. It is pretty easy though.

Here’s what you’ll need:

2 28-oz cans whole tomatoes – slice the tomatoes in half (or, really, you can leave them whole – sometimes I don’t feel like it either) and reserve the liquid

6 garlic cloves peeled and left whole

1/4-1/2 red onion – cut into 1″ cubes

3 tablespoons olive oil

1 chicken bouillon cube or one cup chicken broth

1 teaspoon dried oregano

1 teaspoon dried basil – oh, please use the fresh stuff if you have it. Just add it at the very end.

1 tablespoon balsamic vinegar

1 teaspoon light brown sugar

a splash of 1/2 and 1/2

salt

pepper

1. Preheat the oven to 350 degrees. Toss the tomatoes, garlic, and onion with the olive oil in a 9″ x 12″ baking dish or large roasting pan. Spread them into an even layer and give them a good dose of salt and pepper. Pop those in the oven for 30-45 minutes. I know, that’s kind of a broad range but you really don’t want any of it to burn. That’s why it’s important to leave the onion in fairly large pieces. So, check it after 30. A good way to test to see if it’s done is to check the garlic – it should be much softer than when you put it in there. The more raw everything is, the harsher the taste of the soup.

2. Meanwhile, pour the reserved tomato liquid in a small pot (or a larger pot if you have an immersion blender) over high heat along with the bouillon/broth, oregano, basil, balsamic vinegar, and brown sugar. Bring that mixture to a boil then simmer for 20 minutes, partially covered (if you use the larger pot, cover the pot entirely).

3. Put your roasted goodies, your tomato broth, and a splash of half and half into a blender and puree. Make sure you take the little insert out of the lid of the blender and cover it with a folded dishtowel and your hand. If you leave the insert in it will blow off – heat expands. If you have an immersion blender, just add the roasted vegetables and the half and half to the broth in the large pot and puree it that way. Less cleanup – I wish I had one!

4. Give the soup a taste. It may need more salt or pepper or even brown sugar. This recipe is pretty easy but it usually needs a little fiddling with at the end since I’m not altogether regular in my roasting techniques. The good news is that if you do burn some veg, just toss in a little extra brown sugar at the end to cut the bitterness.

Tonight we’ll be enjoying this soup with a small spinach salad and some feta stuffed pitas. We were going to eat these but we’re out of flour – how crazy is that? Fortunately, we’ve got some pitas leftover from when I made this last night – which, by the way, was amazing so you should try that too.

Anyhow, that’s the loser food for today. Two cups of this soup will be about 210 calories.

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