Make the Most of Summer Tomatoes!


Fresh Tomato Soup
Serves: 3 | Serving Size: 1 cup


6 ripe red tomatoes
1 cup vegetable broth
2 teaspoons olive oil
1/2 cup chopped onion
1/4 cup chopped celery


Core, halve, and deseed the tomatoes, placing them skin side up on a baking sheet. Roast for 15 minutes under the broiler.
Sauté the onions and celery in olive oil in a large saucepan...

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Published on Categories fruits and veggies, best quick meals, cooking, lunch and dinner, cooking demos, ingredients, roasted meals, menu planning, meal and menu planning, PremiumTags , , , , , ,