Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 337.8
  • Total Fat: 29.3 g
  • Cholesterol: 7.5 mg
  • Sodium: 519.6 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 4.7 g
  • Protein: 5.0 g

View full nutritional breakdown of Roasted Tomato Soup with Garlic calories by ingredient
Report Inappropriate Recipe

Roasted Tomato Soup with Garlic

Submitted by: SMACK103

Introduction

From Epicurious.

http://www.epicurious.c
om/recipes/food/views/Roasted-Tomato-S
oup-with-Garlic-5102
From Epicurious.

http://www.epicurious.c
om/recipes/food/views/Roasted-Tomato-S
oup-with-Garlic-5102

Number of Servings: 4

Ingredients

    * 3 pounds plum tomatoes, halved lengthwise
    * 8 tablespoons olive oil


    * 3 tablespoons minced garlic
    * 1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried
    * 1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried
    * 1/4 teaspoon (or more) dried crushed red pepper
    * 6 cups chicken stock or canned low-salt broth
    * 6 tablespoons chopped fresh basil

SparkPeople Sponsored Video


Directions

Preheat oven to 400°F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.

Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky.

Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium-high heat before continuing.) Stir in basil. Season to taste with salt and pepper.

Number of Servings: 4

Recipe submitted by SparkPeople user SMACK103.






Great Stories from around the Web


Rate This Recipe