Roasted Tomato and Garlic Soup
Description
Here is a soup that everyone can enjoy, even vegetarians. Serve it with grilled cheese or your favorite sandwich.
Ingredients
10 oz. cherry or grape tomatoes
8 garlic cloves, minced
non-stick cooking spray
1 t. extra virgin olive oil
3/4 c. cooked long-grain brown rice
2 c. low sodium vegetable stock/broth
15 oz. can unsalted fire-roasted diced tomatoes, undrained
3/8 t. kosher salt
1/2 t. freshly ground black pepper
2 T. minced fresh chives, or fresh basil leaves, if desired
croutons, creme fraiche, for garnish, optional
Directions
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Preheat oven to 400 degrees.
Cut tomatoes in half; arrange on a baking sheet; coat with non-stick cooking spray; sprinkle with salt and pepper, to taste.
Bake 50 minutes or until tomatoes are lightly charred. Reserve juices.
Heat olive oil in a large pot over medium heat; add roasted tomatoes, garlic, rice, vegetable stock/broth, fire roasted diced tomatoes, salt, and pepper to the pot. Bring to a boil, reduce heat and simmer for 20 minutes.
Blend the soup in the pot using an immersion blender.
Serve hot or cold topped with chives, or fresh basil leaves and/or and your choice of croutons or creme fraiche, if desired.
4 servings.