When we were on the road last month I had an absolutely delicious bowl of rustic tomato soup at The Orchard Hill Country Inn in Julian, California. When I came home I just knew I had to replicate it; and although my version isn’t exactly like the Orchard Hill version, it’s very tasty.
I plan to try it with some heirloom tomatoes later this summer to increase the flavor a bit. In any case, this version is low in calories and sodium, and it’s a great accompaniment to a half-sandwich at lunch. And if you want to add a little more zing to it, then just sprinkle in some roasted red pepper flakes.
Oh, and if you don’t have an immersion blender, get one now. It sure saves a lot of cleanup time in the kitchen!
1½ pounds roma tomatoes, quartered
1 T olive oil
1 large onion, chopped
3 cloves garlic, minced
2 C home made or low-sodium chicken broth
Toss tomatoes with oil and ground pepper. Place on cookie sheet covered with parchment, and roast at 400 on the middle rack, for 45 minutes.
Sauté onions and garlic over medium heat in a large sauce pan. Add broth and roasted tomatoes. Bring to a boil and simmer for about 45 minutes. Add a handful of fresh basil during the last few minutes.
Remove soup from the stove and let cool. Puree with an immersion blender. Serve with fresh basil garnish.
Sodium: 28 mg.
Nutritional calculation made with home made chicken broth.