Saturday, June 22, 2013

Brittany's Roasted Tomato Soup (C1)

Recipe Author: Brittany Simpson

10 plum tomatoes
2 thick slices of yellow onion
4 cloves of garlic
Salt and pepper to taste
1 Tbsp olive oil
1/2 cup chicken broth
1 Tbsp parmesean cheese
1 Tbsp chopped parsley

Preheat oven to 350.

Cut the tomatoes lengthwise and throw them in a pan with peeled garlic cloves and the slices of onion, seasoning it all with salt, pepper, and olive oil. I had the skins of the tomatoes facing up.

Bake for 45 minutes.

Take the skin off the tomatoes and throw them away. It is super easy, they slide right off--just use your tongs to pull them off!

Then put everything (including the liquid in the pan) into a blender with the chicken broth and blend.

You do not need to blend until everything is smooth if you want bits and chunks in it.

After blending, put it in a saucepan with the parmesan and parsley and simmer for about 10 minutes.


  1. Thanks! I just made this, it was so easy. Haven't tasted it yet, but it sure has to be healthier than those sodium filled versions you get in a can.

  2. This was yummy... but I should have paid attention and realized that it serves one. Ha! So it became a base for all kinds of leftovers and turned into a tomato-y stew.

  3. I thought cheese was not on this diet?

  4. I thought cheese was not on this diet?

  5. Yes it is, in moderation -- and fat free or lowfat. In Cycle 1, 2 Tablespoons = 1 condiment-sized serving of fat-free cheese.