Roasted Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 1/2 pounds fresh tomatoes - Mixed6 cloves of garlic2 small onions1/2 Cup EVOO1 quart chicken stock2 bay leaves4 tablesppons of salted butter3/4 cup heavy cream
Makes - 8 1 Cup servings
Preheat oven to 450 degrees
Wach, core and cut the tomatoes intp halves. spread the tomatoes, garlic cloves and onions on to the baking trayDrizzle with 1/2 cup EVOO and season with salt and pepper. roast for 20 t0 30 minutes, or until carmelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 3 cups of Stock, bay leaves, and butter. Bring to a boil and reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Put soup through food processor and then through a strainer to remove seeds. return to pot, add heavy cream and balance of chicken stock.
Number of Servings: 8
Recipe submitted by SparkPeople user DEBIM65.
Preheat oven to 450 degrees
Wach, core and cut the tomatoes intp halves. spread the tomatoes, garlic cloves and onions on to the baking trayDrizzle with 1/2 cup EVOO and season with salt and pepper. roast for 20 t0 30 minutes, or until carmelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 3 cups of Stock, bay leaves, and butter. Bring to a boil and reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Put soup through food processor and then through a strainer to remove seeds. return to pot, add heavy cream and balance of chicken stock.
Number of Servings: 8
Recipe submitted by SparkPeople user DEBIM65.
Nutritional Info Amount Per Serving
- Calories: 285.8
- Total Fat: 28.2 g
- Cholesterol: 48.3 mg
- Sodium: 540.3 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 1.6 g
- Protein: 2.3 g
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