Big Batch Roasted Tomato Soup

A beautiful Tuscan inspired soup that is great served fresh or reheated from the freezer. Enjoy this soup with a whole grain bun and your favourite hard cheese.

Recipe adapted from Whitewater Cooks by Shelley Adams

Makes 12-16 servings

What you need:

12 fresh tomatoes, quartered and roasted
1/4 cup balsamic vinegar
2 tbsp brown sugar
1/4 cup olive oil
4 cloves garlic
3 large onions, diced
1 1/2 cups sun-dried tomatoes
2-28 oz cans low sodium canned tomatoes
2 cups (more or less based on desired thickness) vegetable or chicken stock
1/4 cup dried basil
Parmesan or asiago cheese to garnish

How you prepare:

Toss fresh tomatoes and garlic cloves with balsamic vinegar, brown sugar, and half of the olive oil and roast in a 350F oven for 30 minutes. In a large soup pot, heat remaining oil and sauté onions until softened and slightly caramelized. Add canned tomatoes, stock, and sun-dried tomatoes. Let simmer for 20 minutes. Add roasted tomato mixture and dried basil. Puree in food processor and heat. Ladle into bowls and sprinkle with parmesan or asiago cheese.

Per Serving:

Calories 156
Carbohydrates 25.9 g
Protein 5.4 g
Fat 5.1 g
Dietary Fiber 5.1 g

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