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The Vineyards Roasted Tomato Basil Soup
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- #8754
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/2 cup whole garlic cloves
1 tablespoon olive oil
10 Roma tomatoes
3/4 cup fresh basil leaves
1 1/4 cup chunky (if available) tomato sauce (not spaghetti sauce)
2 1/2 cups water
1 tablespoon vegetarian soup base
1 teaspoon salt
1 teaspoon black pepper
1 zucchini, ends trimmed and cut into cubes or slices
1 yellow squash, ends trimmed and cut into cubes or slices
1 medium carrot, cut into matchstick pieces
Parmesan cheese, to garnish
directions
Preheat oven to 350 degrees F.
Mix the garlic with the olive oil, put on a foil-lined baking sheet, place in the oven and cook until garlic is golden brown and soft, about 25 minutes.
Cut tomatoes into bite-size chunks, place on foil-lined baking sheet, place in oven and cook until tomatoes are browned and soft, about 20 minutes.
When garlic is done, place it in a food processor along with the basil and process until finely minced. Mash browned tomatoes with a spoon.
Meanwhile, combine tomato sauce, water, soup base, salt and pepper in a good-sized pot. Bring to a simmer over medium heat, stirring frequently. Stir garlic/basil mixture into the sauce.
When the sauce has simmered for 10 minutes, add the zucchini, yellow squash and carrots. Add tomatoes, mix well and let soup simmer for 15-20 minutes or until the vegetables are soft.
Serve in warm bowls, topped with freshly grated Parmesan cheese.
added by
w8t4u
nutrition data
112 calories, 3 grams fat, 20 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
September 3, 2006
An excellent way to use that bumper crop of tomatoes and zucchini. My only advice would be to cut back on the pepper if you don't like the heat because this recipe has a bit of kick to it.