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  • 4servings
  • 75minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsSilicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 28 oz canned, whole San Marzano tomatoes

  2. 2 tsp olive oil

  3. 1 small onion , minced

  4. 1 medium carrot , diced

  5. 2 tbsp minced garlic

  6. 1/2 tsp cayenne pepper

  7. 1 tbsp black pepper

  8. 2 cups vegetable stock

  9. 2 cups water

  10. 1/4 cup basil leaves , torn

Instructions Jump to Ingredients ↑

  1. Heat oven to 375F.

  2. Drain tomatoes, reserving liquid.

  3. Coarsely chop them and turn out onto a baking sheet lightly misted with PAM.

  4. Roast, stirring once or twice, about 30 minutes.

  5. Put olive oil in a deep pot over medium heat.

  6. Add onion, carrot and garlic and cook 5 minutes. Add cayenne and pepper.

  7. Stir in stock, water, everything in the roasting pan and reserved tomato juice.

  8. Bring soup to a boil, then lower heat to a simmer.

  9. Cover and simmer 30 minutes.

  10. Puree with a stick or hand blender. (Alternatively use a regular blender, doing it in batches and returning to pot).

  11. Stir in basil, cook until just wilted. Serve immediately.

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