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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