- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 257.6
- Total Fat: 20.3 g
- Cholesterol: 46.9 mg
- Sodium: 679.3 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 3.2 g
- Protein: 5.6 g
Creamy Roasted Tomato and Basil SoupSubmitted by: TINA_ARIN14
IntroductionYou can have it by itself or serve it with grilled cheese sandwiches. Great for cold nights You can have it by itself or serve it with grilled cheese sandwiches. Great for cold nights
Chicken Broth, 1 cup (8 fl oz)
Red Ripe Tomatoes, 3 large whole (3" dia)
Fresh Basil, 5 leaves
Garlic, 2 tsp
Onions, raw, 2 rings
Heavy Whipping Cream, .25 cup, fluid
Red Wine, 1/2 fl oz
Parmesan Cheese, shredded, 2 tbsp
Olive oil, 1 tbsp
Salt and Pepper to taste
Preheat your oven at 375
Chop the tomatoes into thick wedges, and the onions into layers. You can mince the garlic or roast it whole.
Place the tomatoes, onions, and garlic on a cookie tray (if you're using minced garlic, spread it on top of the tomatoes and onions) and brush the olive oil on them. Sprinkle them with salt and pepper, to taste
Roast in the oven at 375 for 25 to 30 minutes
Once the tomatoes are done, heat the broth at medium heat and add the tomatoes, onions and garlic to it. Let it simmer for about 10 minutes at very low heat.
Add the basil leaves, stir, and let it simmer for about 10 to 15 more minutes at very low heat.
Once done simmering, add the wine and then blend everything until smooth.
Put the blended soup back into the pot at low heat, and add the cream. Stir and taste. Add more salt and pepper to taste and serve with a sprinkle of parmesan cheese (about 1 tbsp per serving)
Number of Servings: 2
Recipe submitted by SparkPeople user TINA_ARIN14.