Roasted Tomato Basil Soup Recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.drmcdougall.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Stove
- Pot
- Blender
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Kitchen towel
Ingredients
- 3 Pounds Fresh plum tomatoes, cut in half
- 2 Tbsp Vegetable broth
- Several twists of freshly ground pepper
- Dash Salt
- 1 Onion, chopped
- 1 Stalk Celery, chopped
- 1 Carrot, chopped
- 1/4 Cup Water
- 1 Tsp Garlic, minced
- 1/4 Tsp Crushed red pepper flakes
- 2-15 Ounces Cans Fire-roasted diced tomatoes
- 4 Cups Vegetable broth
- 1 Cup Packed Slivered fresh basil
- 1 3/4 Cups Cooked barley
- 1 Tsp Low-sodium soy sauce (optional)
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