Baked Tomato Soup & Losing the holiday weight
It’s cold outside and what’s better than warm bowl of soup! All the holiday weight needs to come off soon so I wanted to avoid fatty broth. So I decided to make baked tomato soup. Check out the recipe below.
Roasting tomatoes take a while so I made cheese platter to ease our hunger.
Here’s the recipe for my roasted tomato soup. Since it’s so simple, the key to making this soup tasty is getting good quality tomatoes.
Roasted Tomato Soup
15 Ripe stem tomatoes
1/2 tsp of black pepper
1/2 Tbsp of Salt
1/4 Tbsp of sugar
3 Tbsp Olive oil
1/2 cup of low fat milk
1/2 tsp of Salt
chopped parsley for garnish & toasted baguette
1. Pre-heat the oven to 275 degrees
2. Cut the tomatoes in half and place it on the baking sheet
3. Sprinkle black peppers, salt, sugar, and olive oil and place it in the oven
4. Bake for 2 1/2 hours
5. Remove the tomatoes from the oven and puree and strain it once to remove the seeds and tomato skin
6. Heat the soup in a pot and milk, and fix the taste by adding salt
7. Garnish the soup with parsley and side of toasted baguette. ENJOY!
and for dinner, our friends Laura and Chris invited us to their house for dinner! so I offered to bring Shrimp Orzo salad. This salad has lots of dill, parsley and garlic. I LOVE this salad.
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