Karen K's Roasted Tomato Basil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1362.0 Grams Red Ripe Tomatoes4.0 tbsp Extra Virgin Olive Oil1.0 tsp Salt2.0 cup, chopped Onions, raw6.0 clove Garlic2.0 tbsp Earth Balance Natural Buttery Spread0.25 tsp Pepper, red or cayenne2.0 cup Canned Tomatoes64.0 tbsp Basil1.0 tsp Thyme, fresh4.0 tsp Knorr Chicken Bouillon4.0 cup (8 fl oz) Water, tap
1. Pre-heat oven to 400F while slicing tomatoes in half (about 9-10 medium-sized tomatoes). Place on tinfoil-lined cookie sheet facing down. Sprinkle with salt and pepper. Drizzle tomatoes with 3 Tbsp. olive oil. Roast for 45 minutes. Reserve juices that have accumulated at the bottom of the pan along with the tomato halves.
2. In a large Dutch oven or soup pot, saute the chooped onion and minced garlic in remaining olive oil until fragrant and softened about 5 minutes. Add Earth Balance and red pepper flakes cooking for 2 more minutes. Add roasted tomatoes/juices from bottom
of cookie sheet and canned plum tomatoes. Use a potato masher to mash. Simmer for about 20 minutes on low heat.
3. Blend in a blender. Serve immediately.
Serving Size: 8-1 cup servings
Number of Servings: 8.0
Recipe submitted by SparkPeople user SYLPHANON.
Serving Size: 8-1 cup servings
Number of Servings: 8.0
Recipe submitted by SparkPeople user SYLPHANON.
Nutritional Info Amount Per Serving
- Calories: 158.0
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 692.6 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 4.0 g
- Protein: 3.1 g
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