Roasted tomato and basil soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
19 plum tomato Red Ripe Tomatoes 2 tbsp Extra Virgin Olive Oil 4 tbsp Extra Virgin Olive Oil 2 tsp Salt 1 tsp Pepper, black 1 large Onions, raw 14 clove Garlic .125 tsp crushed red pepper flakes (by TORI7HARRISON) 3.5 cup Tomatoes, red, ripe, canned, whole, no salt added 24 tbsp Basil 1 tsp Rosemary 4 cup Vegetable Broth
1. Preheat the oven to 425°F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 35-40 minutes.
2. Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add onions and red pepper flakes, and cook, stirring occasionally until the onions are translucent, about 10 minutes. Add the garlic and sauté for 1 more minute. Add the canned tomatoes, basil, rosemary and vegetable broth.
3. Transfer the oven-roasted tomatoes (and their liquid) into the stockpot. Bring the mixture to a boil and simmer uncovered for 40 minutes. Use an immersion blender or regular blender to blend the soup to a smooth consistency.
Serving Size: Makes 6
Number of Servings: 6
Recipe submitted by SparkPeople user LUVADOVE.
2. Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add onions and red pepper flakes, and cook, stirring occasionally until the onions are translucent, about 10 minutes. Add the garlic and sauté for 1 more minute. Add the canned tomatoes, basil, rosemary and vegetable broth.
3. Transfer the oven-roasted tomatoes (and their liquid) into the stockpot. Bring the mixture to a boil and simmer uncovered for 40 minutes. Use an immersion blender or regular blender to blend the soup to a smooth consistency.
Serving Size: Makes 6
Number of Servings: 6
Recipe submitted by SparkPeople user LUVADOVE.
Nutritional Info Amount Per Serving
- Calories: 264.1
- Total Fat: 15.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,441.7 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 11.6 g
- Protein: 6.3 g
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