Nutrients per serving
- Protein: 3.5 grams
- Fat: 4.0 grams
- Carbohydrates: 18.5 grams
- Calories: 124
Greenhouse Tomatoes
Roasted Garlic and Tomato Soup
Don't let the amount of garlic scare you. It mellows while roasting. Serve this soup hot or at room temperature.
Cooking Time: 30 to 45 Minutes
Servings: 4
Ingredients:
- 1 head garlic
- 2 lb (1 kg) Ontario Greenhouse Tomatoes
- 2 tsp (10 mL) olive oil
- 1 Ontario Onion, chopped
- 1 Ontario Carrot, diced
- 1 cup (250 mL) vegetable or chicken stock
- 1/4 cup (50 mL) chopped fresh basil or parsley
- 1 tbsp (15 mL) balsamic vinegar
- Pinch cayenne pepper
- Salt
- 1/2 cup (125 mL) croutons
Preparation:
Cut off top 1/4-inch (5mm) of garlic head; remove any peel that comes away easily. Place garlic cut side down in small foil-lined dish; bake in 400°F (200°C) oven for 30 to 45 minutes or until tender. Let cool enough to handle; squeeze out garlic from cloves into small bowl.
Meanwhile, peel tomatoes; cut in half, remove seeds and chop. In large saucepan heat oil over medium heat; cook onion and carrot for a couple of min. or until softened. Add tomatoes, vegetable stock and garlic; bring to boil. Reduce heat, cover and simmer for 15 minutes or until tomatoes are soft. Transfer to food processor or blender; purée until smooth. Return to saucepan; stir in basil, vinegar, cayenne and salt. Serve sprinkled with croutons.
