Roasted Tomato Soup
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Tomatoes get a lot of buzz in the nutrition world and for good reason. Tomatoes are loaded with the most well known antioxidant/carotenoid, lycopene.
What is lycopene, and why is it so great?
Lycopene is a carotenoid found in tomatoes which gives it that beautiful bright red color along with a host of other powerful health benefits. Tomatoes have been shown to have anti-cancer, anti inflammatory, and cardiovascular benefits. Lycopene has been linked with prostate cancer prevention in several studies.
I got this recipe from my friend Peggy is who is an amazing chef and hostess. Enjoy!
Roasted Tomato Soup
Serves: 4
Ingredients:
3 pounds fresh tomatoes (about 4 cups, halved)
4 cloves garlic, peeled
2 small yellow onions, sliced
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper
3 cups vegetable stock. You could also use chicken stock
2 bay leaves
Handful of chopped fresh basil or cilantro
Instructions:
Preheat oven to 450F/230C.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with ¼ cup of olive oil and season with salt and pepper. Roast for 35-4 minutes, or until caramelized. Check on everything every 10 or 15 minutes, make sure your onions do not burn.
Remove roasted tomatoes, garlic and onion from the oven and transfer along with any roasting juices into a large stock pot. Add 3 cups of the vegetable stock and bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes or until liquid has reduced by a third. Discard bay leaves.
Puree the soup in a blender until smooth. Season to taste with salt and freshly ground black pepper.
Garnish in bowl with chopped fresh basil or cilantro.
