Cold Roasted Tomato Soup

This refreshing rustic soup is something like gazpacho, but because it lacks peppers and cucumbers you may find it easier to digest. Roasting the tomatoes gives them a slightly sweet, slightly smoky flavor. For a vegetarian version, use vegetable broth or water in place of chicken broth.
 US  Metric
  • 3 pounds fresh plum tomatoes, halved lengthwise
  • 1 small yellow or white onion, peeled and quartered
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, peeled
  • 1 ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4 cups chicken broth
  • 6 tablespoon thinly sliced fresh basil
  1. Preheat the oven to 450°F. Line a jellyroll pan with parchment paper or foil.
  2. Combine the tomatoes, onion, oil, garlic, sal,t and pepper in a mixing bowl; toss to coat. Transfer ingredients to a pan, making sure to include all of the liquid and arranging tomatoes cut side down in a single layer.
  3. Roast until the tomato skins are puckered and browned, about 20 minutes, turning the pan once halfway through. Let cool.
  4. Add garlic and roasted vegetables and any juices to blender.  Holding down blender lid firmly with a folded kitchen towel, blend at low speed until slightly chunky (you may have to work in batches). Add broth and pulse once to combine.
  5. Refrigerate until ready to serve or at least 1 hour. Serve, topped with basil.

Plum Tomatoes

As their name implies, plum tomatoes are egg-shaped. They come in red or yellow varieties, and have a relatively thick skin, so they don’t collapse when roasted. Their strong flavor also makes them ideal for roasting.

Privacy Policy | Terms & Conditions | About Atkins | Contact Us | Accessibility  
© 2017 Atkins Nutritionals. All Rights Reserved