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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
6 ripe plum tomatoes (about 3/4 pound) |
vegetable cooking spray |
1/2 teaspoon dried italian seasoning |
1/4 teaspoon freshly ground pepper |
1 clove garlic, minced |
1/3 cup diced onion |
2 tablespoons red wine vinegar |
1/4 teaspoon salt |
1 (13 3/4-ounce) can no-salt-added beef broth |
1 tablespoon crumbled montrachet goat cheese |
Directions:
1. Cut tomatoes in half lengthwise; place tomato halves, cut side down, in a 15- x 10- x 1-inch jellyroll pan coated with cooking spray. Coat each tomato half with cooking spray; sprinkle evenly with Italian seasoning, pepper, and garlic. Bake at 500° for 15 to 20 minutes or until tomato skins are charred. Let cool slightly. Position knife blade in food processor bowl; add tomato. Process 3 or 4 times or until slightly chunky.
2. Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add onion; saute until tender. Stir in tomato mixture, vin-egar, salt, and beef broth. Bring to a boil; reduce heat and simmer 5 minutes.
3. To serve, ladle soup into individual bowls, and top evenly with cheese.
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