Roasted Tomato & Oats Soup
in Diabetic menu, Soups, Vegetable on Wednesday, December 21, 2011
I was completely fallen in love with roasted veggies soups nowadays, after making out creamy and delicious Roasted Cauliflower Soup, here is an eye catching and flavourful roasted tomato soup prepared with rolled oats and spices ..I have prepared this soup by roasting the tomato chunks,diced onions with minced garlic cloves and spiced with fresh thymn leaves in oven for half an hour , then cooked them in vegetable broth with rolling oats which i have finally blended as thick soup..This soup served warm tastes marvellous and suits prefectly for cold winter dinners with toasted bread.. its such a filling, flavourful and beautiful colour soup everyone at home liked it much and we enjoyed having this healthy soup with some home made cheesy pizza with bellpeppers and onions..both soup and pizza turned out our dinner too fabulous and my H asked to me to prepared this roasted tomato & oats soup often, as he liked it much..
1/2kg Tomatoes (chopped)
2no Onion (diced)
5nos Garlic cloves(minced)
1tbsp Fresh Thymn leaves
2tbsp Olive oil
3cups Vegetable broth
1/2cup Rolled oats
Pepper powder
Salt
Fresh cream for garnishing
Green spring onions for garnishing
Preheat the oven to 350F, line a baking tray with a baking sheet, toss the chopped tomato chunks, diced onion, minced garlic cloves, thymn leaves, pepper powder and salt with olive oil and place the veggies over the baking sheet..roast them for half an hour by stirring occasionally..
Bring boil the vegetable broth, add the roasted veggies and cook in simmer, add the rolled oats and cook for few minutes until the oats get well cooked...blend the soup with hand blender..
Garnish the soup with fresh cream and green spring onions and serve hot!
1/2kg Tomatoes (chopped)
2no Onion (diced)
5nos Garlic cloves(minced)
1tbsp Fresh Thymn leaves
2tbsp Olive oil
3cups Vegetable broth
1/2cup Rolled oats
Pepper powder
Salt
Fresh cream for garnishing
Green spring onions for garnishing
Preheat the oven to 350F, line a baking tray with a baking sheet, toss the chopped tomato chunks, diced onion, minced garlic cloves, thymn leaves, pepper powder and salt with olive oil and place the veggies over the baking sheet..roast them for half an hour by stirring occasionally..
Bring boil the vegetable broth, add the roasted veggies and cook in simmer, add the rolled oats and cook for few minutes until the oats get well cooked...blend the soup with hand blender..
Garnish the soup with fresh cream and green spring onions and serve hot!
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