Ingredients: Makes 12 servings
3 lb, 5 oz fresh plum tomatoes
10 oz yellow onion, diced
3 TBSP fresh garlic
1½ teaspoons salt
2 TBSP canola oil
2 quarts (8 cups) low sodium vegetable stock
1/3 cup tomato paste
1 oz chipotles in adobo, minced
1/4 tsp ground cumin
3 TBSP lime juice
1/3 cup fresh chopped cilantro
Directions:
- Preheat oven to 475 degrees F. Line a baking sheet with parchment.
- Split tomatoes in half lengthwise and place in a large bowl. Toss with onions, garlic, salt, and oil.
- Roast in oven 15 to 20 minutes or until tomatoes begin to char.
- Transfer tomato and onion mixture to a large stockpot and add vegetable stock, tomato paste, chipotles, and cumin. Bring to a boil then lower heat and let simmer 20 min.
- Puree soup with an immersion blender or using conventional blender. Add lime juice and cilantro.
Serving Size:
One serving: 1 cup
Nutritional Information:
Nutrition Info (per serving): 80 calories, 3.5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 375 mg sodium, 12 g carbs, 6 g sugar, 2.5 g fiber, 2 g protein
Recipe Source:
Recipe provided by FLIK Hospitality Group 
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