Wednesday, September 7, 2011

Roasted Tomato Vegetable Soup

It has been a while since I have posted here. I am still cooking like a fiend but I just haven't been able to update the blog. I bought a half bushel of roma tomatoes from the local farmer's market. It was great to be able to get locally grown romas. When I usually buy them I figure they are likely from southern Ontario. Over half of the tomatoes went to a batch of BBQ sauce, but that is another blog post.

The recipe has a serving of protein but is a little light on calories to make a full lunch. I suggest adding some grilled shrimp or braised wild boar as pictured here. I found the 3 jalapenos made it a bit more spicy than I was hoping for.



IngredientsCaloriesFatCarbsProtein
3.6kg roma tomatoes648714132
1 bulb garlic450.1102
4 sprigs rosemary90.410.2
1 large onion (670g)2810.5686
3 ribs celery (215g)300.472
3 carrots (285g)1170.7273
3 jalapenos360.292
2 tbsp oil24828
1 litre chicken stock346123424
salt and pepper to taste

Total Calories: 1759, Fat 49g, Carbs, 297, Protein: 70 Yield 10, 2 cup servings Per Serving: Calories: 176, Fat: 4.9, Carbs: 29.7, Protein: 7

Pre-heat the oven to 400F

Wash and slice the tomatoes in half and place in a baking sheet sliced side up. Finely chop the rosemary and garlic and sprinkle over the sliced tomatoes. Roast the tomatoes for 45 minutes.

Remove the tomatoes from the oven and allow to cool. Move the tomatoes to a bowl and deglaze the pan with water.

Dice the onion, celery, carrot, jalapenos, salt and pepper. Add the oil to your soup pot and put on medium heat. Add the diced vegetables and sweat until they start to stick to the bottom of the pan.

Process the tomatoes and deglazing liquid in a blender. Add to the soup pot. Add the chicken stock. Bring to a boil and let simmer for a few minutes. Taste and adjust seasoning.

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