Roasted Tomato and Garlic Soup
http://www.cookinglight.com/m/food/tomato-soup-recipes/roasted-tomato-garlic-soup
Roasting the tomatoes and garlic brings out a deep, savory flavor, allowing us to use less salt and save 450 mg sodium per serving over traditional tomato soup. For speedier prep, use an immersion blender to puree the soup.
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Good, solid recipe
Yield: Serves 4 (serving size: 1 1/4 cups)
Ingredients
3 (10-ounce) beefsteak tomatoes, halved
8 garlic cloves
Cooking spray
1 1/2 teaspoons butter
1/4 cup uncooked long-grain brown rice
2 cups unsalted chicken stock (such as Swanson)
1 (14.5-ounce) can unsalted fire-roasted diced tomatoes, undrained
3/8 teaspoon kosher salt
2 tablespoons half-and-half
3/4 teaspoon freshly ground black pepper
2 tablespoons minced fresh chives (optional)
Preparation
Preheat oven to 400°.
Working with 1 beef-steak tomato at a time, squeeze halves into a bowl; reserve seeds and juice. Arrange garlic and tomatoes, cut sides down, in a single layer on a foil-lined jelly-roll pan; coat with cooking spray. Bake at 400° for 50 minutes or until tomatoes are lightly charred. Reserve juices.
Melt butter in a large Dutch oven over medium-high heat. Add rice; sauté 1 minute or until toasted. Add reserved tomato juices, tomato mixture, stock, canned tomatoes, and salt to pan. Bring to a boil. Reduce heat, and simmer 40 minutes.
Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain through a fine sieve over a bowl; discard solids. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half and pepper. Sprinkle with chives, if desired.
Nutritional Information
Calories 152; Fat 3.3 g; Sat-fat 1.6 g; Monofat 0.8 g; Polyfat 0.4 g; Protein 7 g;
Carbohydrate 25 g; Fiber 4 g; Cholesterol 7 mg; Iron 1 mg; Sodium 273 mg;
Calcium 55 mg.
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