Serves: 4
Total Calories: 71
In a large roasting pan toss the vegetables with the oil, cover and roast in the Sun Oven until the vegetables are very tender, 1 1/2 to 3 hours. Leave the Sun Oven out if completing the soup on the same day. (Do ahead: the vegetables can be prepared up to this point and refrigerated overnight in an airtight container.) Put the vegetables in a food processor with 1 cup of the broth; process until pureed. Place a strainer over a large pot. Press the puree through the strainer into the pot. Add the remaining broth and the sugar. Season to taste with salt and pepper. Cover and transfer the pot to the Sun Oven until heated through, 45 minutes to 1 hour. Stir in pasta if using. Ladle soup into bowls, garnish with basil leaves and a drizzle of oil.
This Sun Oven Roasted Tomato Soup recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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