Roasted Tomato Soup

Recipe from

Oxmoor House

Nutritional Information

Calories 115
Caloriesfromfat 36 %
Fat 4.6 g
Satfat 1.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4 g
Carbohydrate 14 g
Fiber 0.0 g
Cholesterol 6 mg
Iron 0.0 mg
Sodium 354 mg
Calcium 0.0 mg


6 ripe plum tomatoes (about 3/4 pound)
Vegetable cooking spray
1/2 teaspoon dried Italian seasoning
1/4 teaspoon freshly ground pepper
1 clove garlic, minced
1/3 cup diced onion
2 tablespoons red wine vinegar
1/4 teaspoon salt
1 (13 3/4-ounce) can no-salt-added beef broth
1 tablespoon crumbled Montrachet goat cheese


Cut tomatoes in half lengthwise; place tomato halves, cut side down, in a 15- x 10- x 1-inch jellyroll pan coated with cooking spray. Coat each tomato half with cooking spray; sprinkle evenly with Italian seasoning, pepper, and garlic. Bake at 500° for 15 to 20 minutes or until tomato skins are charred. Let cool slightly. Position knife blade in food processor bowl; add tomato. Process 3 or 4 times or until slightly chunky.

Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add onion; saute until tender. Stir in tomato mixture, vin-egar, salt, and beef broth. Bring to a boil; reduce heat and simmer 5 minutes.

To serve, ladle soup into individual bowls, and top evenly with cheese.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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