Roasted Tomato Soup

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 115
  • Calories from fat: 36%
  • Fat: 4.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4g
  • Carbohydrate: 14g
  • Fiber: 0.0g
  • Cholesterol: 6mg
  • Iron: 0.0mg
  • Sodium: 354mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
  3. To serve, ladle soup into individual bowls, and top evenly with cheese.
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