Chilled Roasted Tomato Soup
Servings
4Serving size
about 1 1/2 cupsThis recipe can be multiplied and keeps well in the fridge for 2 – 3 days.
Serve with a 2 ounce whole grain or gluten-free roll and one of the following:
Serve with Caesar Salad or Cole Slaw or Green Bean and Mushroom Salad or Jicama Salad or Mushroom Salad or Roasted Eggplant Salad or Waldorf Salad
Ingredients
| 1 100 grams Spray olive oil |
| 2 pound Tomatoes (cored) |
| 2 clove Garlic, raw |
| 3 Large Shallots, raw (peeled and halved) |
| 1 cup Water |
| 8 leaves Fresh basil |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Roast the vegetables for about 40 minutes. Check on them about every 10 - 15 minutes tossing them to make sure they roast evenly. Spray lightly with olive oil if needed.
Remove from the oven and let cool for about 10 minutes. Puree using a blender or stick blender adding the water, basil, salt and pepper.
Chill and serve when cold.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Cole Slaw
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…
Green Bean and Mushroom Salad
Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…
Jicama Salad
After peeling and cutting the jicama into matchstick, place it in a large glass or stainless steel bowl with the lime juice, salt, maple syrup, cilantro, cumin and olive oil. Toss well and chill for at least 2 hours before serving.
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
Roasted Eggplant Salad
Preheat oven to 325°F. Place a large roasting pan in the oven. When the oven is hot lightly spray the pan with oil and add the eggplant, onions, tomatoes and almonds. Return the pan to the oven and roast for about 30 – 40 minutes. Stir the vegetables about every…
Waldorf Salad
Mix the cubed apples with the lemon juice. Add celery, walnuts and raisins. Toss. Add mayonnaise, sour cream and honey and gently fold together until well blended. Chill for at least 2 hours before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I started out thinking that I would make this soup with tarragon, but it just hasn’t grown well in my garden. I had the fresh basil and used it instead. I love this soup, but you should use what you have available and basil, tarragon, oregano or even thyme would be great choices.