VEGAN--Roasted Tomato Soup

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* Exported from MasterCook *

 

Roasted Tomato Soup

 

Recipe By :Adapted from Martha Stewart Living, July/August 1997

Serving Size : 8 Preparation Time :1:00

Categories : Soups & Stews Thanksgiving/Christmas

Vegan

 

Amount Measure Ingredient -- Preparation Method

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12 medium ripe tomatoes (about 5 lbs),

cut in half horizontally & cores removed

15 large sprigs fresh dill

1 navel orange

olive oil cooking spray

3 cloves garlic

1 small onion -- finely chopped

2 cups vegetable broth

1 1/2 teaspoons salt or to taste

1/4 teaspoon freshly ground pepper

2 cups water

2 tablespoons balsamic vinegar

8 tablespoons nonfat plain yogurt (optional)

 

Preheat the oven to 450 degrees. Roast the tomatoes on a baking

pan, with cut sides of the tomatoes up, until just softened and charred

on edges, 15 to 25

minutes. Reserve 4 halves; cut the rest into quarters.

Meanwhile, tie 13 dill sprigs into a bundle with kitchen twine,

reserving remaining sprigs for garnish; set aside. Remove a strip of

orange peel, 1/2 inch

by 2 inches long, and set aside. Squeeze the juice from the orange and

reserve.

Spray the bottom of a small stockpot with olive oil, add garlic

and onion and cook, covered, over low heat, stirring occasionally until

translucent, about 7

minutes. Add tomato quarters, broth, dill bundle, peel, juice, salt,

pepper and water. Raise heat to high, bring to a boil. Reduce heat to

medium-low; let

simmer 20 minutes. Discard dill and peel. Puree soup in food processor

until smooth; strain and discard seeds. Add vinegar. Refrigerate.

To serve: Cut each of 4 reserved tomato halves into 4 wedges. Pour

soup into 8 bowls. Add garnish of 2 tomato wedges and 1 tablespoon of

yogurt, if desired, to each. Snip remaining dill over soup.

 

 

 

 

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Per serving: 55 Calories (kcal); 1g Total Fat; (17% calories from fat);

2g Protein; 10g Carbohydrate; 1mg Cholesterol; 419mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;

1/2 Fat; 0 Other Carbohydrates

 

NOTES : Roasting intensifies the flavor of the tomatoes. The

standard slicer does better here than some of the heirloom beefsteaks.

Don't omit the orange -- it really

changes the flavor of the soup.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0