Roasted Tomato Soup

Join them with Pupusas Stuffed Chicken

Ingredients

• 2 lbs. of medium tomatoes, halved
• 1 large onion, cut into 8
• 4 tbsp. olive oil, divided
• Rock salt and pepper to taste
• 4 cloves of garlic
• 1 tsp. fresh oregano, chopped
• 1 tsp. fresh thyme, chopped
• 2 cups chicken broth
• ¼ tsp. Cumin
• 1 tsp. Worcestershire sauce
• 2 tsp. brown sugar
• salt and pepper to taste
• ¼ cup nonfat Greek yogurt
• ¼ cup sliced ​​almonds
• ½ cup Parmesan cheese, grated
• ½ cup cilantro, chopped

Preparation


Preheat oven to 400 ° F. Place the tomatoes and onions in greased baking dish with cut side up. With a pastry brush, spread the vegetables with 2 tablespoons olive oil. Season with rock salt and pepper. Bake 45 minutes. Transfer the roasted tomatoes and onions to a blender and blend well. Heat 2 tablespoons olive oil in a large pot. Add garlic and cook 1 minute. Add oregano, thyme, 4 tablespoons. chicken broth and cook few more minutes. Add the tomato puree with the remaining chicken broth, cumin, Worcestershire sauce, brown sugar and salt. Heat to a boil then lower heat to low and simmer 10 minutes. Serve each bowl of soup with 2 tablespoons of yogurt and sprinkle with almonds, parmesan cheese and cilantro.


Servings: 4

Preparation time:  45 min

Cooking time:  10 min

Ready in:  55 min

Country:  United States

Season / Occasion: Winter

Main ingredient:  Vegetables