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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 233.7
  • Total Fat: 8.8 g
  • Cholesterol: 8.9 mg
  • Sodium: 404.8 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 4.6 g
  • Protein: 10.3 g

View full nutritional breakdown of Roasted Tomato & Basil Soup with Parmesan Croutons calories by ingredient
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Roasted Tomato & Basil Soup with Parmesan Croutons

Submitted by: IMELDASHOEQUEEN
Roasted Tomato & Basil Soup with Parmesan Croutons

Introduction

From Dish
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From Dish
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 6

Ingredients

    2kg very ripe tomatoes
    6 cloves garlic, thinly sliced
    3 Tbl chopped thyme
    2 Tbl olive oil
    3 tsp sugar

    2 Tbl olive oil
    1 onion, finely chopped
    3 cups chicken stock

    8 Tbl grated parmesan
    80g ciabatta

Directions

Prehat the oven to 200C.

Remove the core and halve the tomatoes. Place on a lined baking tray, cut side up. Push two slices of garlic into the flesh of each tomato and top with a little thyme. Drizzle over the olive oil then the sugar and season generously.

Roast for 45-50 minutes until the tomatoes are well coloured and starting to collase. If the juices on the tray dry out add a little water as these are added to the soup.

Heat the olive oil in a large saucepan. Add the onion and a good pinch of salt. Cover and cook until tender. Pull the skines off the tomatoes and discard. Add the tomatoes to the soup base, scraping in the juices from the baking tray. Lightly srush with a fork, add the stock and bring to the boil. Season and simmer for 20 minutes.

Slice the ciabatta into 6 slices. Lightly spray with olive oil, top with parmesan and grill until crisp. Serve on top of the soup.

Number of Servings: 6

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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