Wintertime Tomato Soup

Recipe courtesy Mark Bittman
TOTAL TIME: 1 hr 20 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 5 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 small onion, halved and thinly sliced
  • Salt and freshly ground black pepper
  • 1 quart (4 cups) stock or water
  • 1/4 cup chopped fresh flat-leaf parsley
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Directions

Heat oven to 375 degrees. Drain tomatoes and reserve liquid. Halve them and put in a roasting pan; sprinkle with 2 tablespoons oil and the thyme, if using. Roast, turning once or twice, until lightly browned, about 30 minutes. Use wooden spoon to scrape up browned bits from pan, adding a little liquid if necessary.

Put remaining olive oil in a deep skillet or medium saucepan over medium-high heat. When it's hot, add garlic and cook just until it begins to color, a minute or so. Add carrot and onion and cook, sprinkling with salt and pepper and stirring, for about 5 minutes. Stir in stock or water, along with contents of roasting pan and reserved tomato juice.

Turn heat to high and bring soup to a boil, then lower heat so it bubbles gently. Cover and cook until vegetables are very tender, 20 to 30 minutes. Garnish with parsley and serve.

Per serving: Calories 272; Total Fat 17 grams; Saturated Fat 3 grams; Protein 8 grams; Total Carbohydrate 21 grams; Sugar: 10 grams; Fiber 3 grams; Cholesterol 7 milligrams; Sodium 925 milligrams

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  • on July 30, 2013

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    I love roasting the canned tomatoes to concentrate flavor and carmelize. Guessing few extra fat grams per serving is from the stock since each serving should have about 13.5g from the olive oil. Nice as base for other additions or uses, too.

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  • on April 03, 2013

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    This is delicious! So simple, yet so hearty and satisfying on a chilly day. I did add a hit of heavy cream at the end, and I also puree'd it because we love creamy, smooth soups we can drink right out of a big mug. Will be making this again! Thanks, Mark! :

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