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tomatoes extra-virgin olive oil salt onion carrots clove garlic vegetable stock agave nectar Parsley Basil Drizzle Parmesan cheese
Viewed: 43 - Published at: 7 years agoIngredients
- 4 pounds Roma tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- Sea salt
- 1 onion, diced small
- 3 carrots, scrubbed and diced small
- 1 clove garlic, chopped
- Up to 2 cups Magic Mineral Broth (page 54) or store-bought vegetable stock, as needed
- 1/4 teaspoon agave nectar (optional)
- Parsley Basil Drizzle, for garnish (page 187; optional)
- Grated organic Parmesan cheese, for garnish (optional)
Method
- Preheat the oven to 400F.
- Gently squeeze the tomatoes by hand to remove excess seeds, then put them in a bowl and toss with 1 tablespoon of the olive oil and 1/2 teaspoon of salt until evenly coated.
- Place the tomatoes, cut side down, in a single layer on sheet pans and roast for 20 to 30 minutes, until their skins are just browning and the juices are bubbly.
- Let cool for 5 minutes, then lift off the skins with a fork.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and saute until golden, about 4 minutes.
- Add the carrots, garlic, and 1/4 teaspoon of salt and continue to saute until the carrots are just tender, about 5 minutes.
- In a blender, puree the tomatoes with their juice and the carrot mixture until smooth.
- You may need to add some broth at the end of the blending process depending on the juiciness of the tomatoes.
- Add 1 cup at a time until you have the desired thickness.
- Return the soup to the pot and gently reheat over medium-low heat.
- Stir in another 1/4 teaspoon of salt, then do a FASS check.
- Tomatoes can sometimes be acidic, so you may want to add a bit of agave nectar and another pinch of salt.
- Serve topped with the Parsley Basil Drizzle and a sprinkling of Parmesan cheese (if using).
- If fresh tomatoes arent available, you can substitute two 28-ounce cans of plum tomatoes.
- Store in an airtight container in the refrigerator for 5 days, or in the freezer for 2 months.
- (per serving)
- Calories: 135
- Total Fat: 5.4g (0.8g saturated, 3.4g monounsaturated)
- Carbohydrates: 21g
- Protein: 4g
- Fiber: 6g
- Sodium: 280mg