Читать книгу Everyday Healthy Cookbook - Dana Jacobi - Страница 37

Starters & Soups

36

4–6 SERVINGS

3 lb (1.5 kg) ripe tomatoes2 Tbsp olive oil

2 Tbsp balsamic vinegar1 clove garlic, minced

2 tsp fresh thyme leaves

Sea salt and freshly ground

black pepper

1 yellow onion, chopped½ cup (125 ml) dry white wine3 cups (700 ml) low-sodium chicken or vegetable broth2 Tbsp chopped fresh flat-leaf parsley

VG

V

GF

DF

SF

This simple dish blends three powerful superfoods—tomatoes, garlic, and onions—into a silky soup. The tomatoes are first roasted in a medium-hot oven to concentrate their flavors and enhance their sweetness. Use vegetable broth for a vegetarian version of the soup.

Preheat the oven to 325°F (165°C). Cut the tomatoes in half and place, cut-side up, on a baking sheet. In a small bowl, whisk together 1 Tbsp of the olive oil, the vinegar, garlic, thyme, 1/4 tsp salt, and 1/4tsp pepper. Spoon the mixture evenly over the tomatoes. Roast until the tomatoes are soft and wrinkled, about 1 hour.

In a soup pot over medium-high heat, heat the remaining 1 Tbsp olive oil. Add the onion and cook, stirring often and reducing the heat as necessary to prevent scorching, until soft, 5–7 minutes. Add the wine, raise the heat to medium-high, and bring to a boil. Cook until the liquid is evaporated, 2–3 minutes. Stir in the broth and roasted tomatoes, using a wooden spoon to scrape up any browned bits from the pan, and return to a boil. Reduce the heat to medium-low, cover, and simmer for 10 minutes to allow the flavors to blend.

Using an immersion blender, purée the soup. (Alternatively, transfer the soup in batches to a stand blender and process until smooth.) Return the soup to medium heat and season with salt and pepper. Reheat the soup gently just until hot.

Ladle the soup into serving bowls, garnish with the parsley, and serve right away.

Roasted Tomato & Onion Soup