Krista's Recipes some things borrowed, some things new

Roasted Tomato and Garlic Soup

2013/10/2828 / by Krista

Roasted Tomato and Garlic Soup
Recipe type: Appetiser
Cuisine: North American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Tomato Soup from scratch
  • 8 plum tomatoes, halved
  • 6 cloves of garlic, peeled
  • salt to taste
  • pepper to taste
  • 3 tbsp (45 mL) unsalted butter, divided
  • ½ cup (125 mL) sweet onion, chopped
  • 2 tbsp (25 mL) fresh rosemary), chopped
  • 4 cups (1L) low-sodium vegetable broth
  • 1 tbsp (15 mL) spelt flour
  1. Preheat oven to 400°F (200°C).
  2. In a medium bowl, toss tomatoes and whole cloves of garlic with olive oil, then add
  3. salt and pepper to taste.
  4. Transfer into a large baking dish. Roast tomatoes for 45 minutes, stirring occasionally.
  5. Remove dish from the oven and let cool for a few minutes.
  6. Melt 2 tbsp (25 mL) of the butter in a large saucepan over medium heat.
  7. Add the onion and rosemary and saute until onion is translucent
  8. Working in batches, transfer soup to a blender and puree.
  9. Return soup to the saucepan set over low heat. In a small frying pan, melt remaining 1 tbsp (15 mL) of butter over low heat. Add flour and whisk continuously until blended to make roux.
  10. Add roux to the soup, combine well and season to taste with salt and pepper.
  11. Simmer uncovered for 3 more minutes.
Nutrition Information
Calories: 168 Fat: 12g Carbohydrates: 14g Sodium: 560mg Fiber: 2g Protein: 2g


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