Roasted Tuscan Tomato Soup
Ingredients:
- 12 Tomatoes medium, cored and cut in half
- 2 Carrots peeled and thinly sliced
- 4 stalks Celery chopped
- 1 c Onions sweet, chopped
- 4 cloves Garlic
- 1 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 6 c Vegetable Broth
- 2 tbsp Fresh Basil chopped
- 2 tsp Fresh Oregano chopped
- 1 c Baby Spinach shredded
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
Instructions:
- Preheat oven to 350 degrees.
- Place the tomatoes cut-side down in a baking dish and scatter the onion, garlic cloves, celery, and carrots on top. Drizzle with the oil and vinegar.
- Cover the dish with aluminum foil and bake in the oven until the carrots and celery are tender and tomatoes are fragrant, about 50-60 minutes.
- Puree the vegetables with 3 cups of chicken broth with an immersion blender until smooth and then pour into a stockpot. Add the remaining broth, basil, and oregano.
- Heat the soup up to simmering and add the spinach to wilt. Season with salt and pepper.
Nutrition
Calories: 161kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2072mg | Potassium: 1188mg | Fiber: 7g | Sugar: 17g | Vitamin A: 9875IU | Vitamin C: 59.8mg | Calcium: 93mg | Iron: 1.7mg
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