Roasted Tomato, Thyme and Creme Fraiche Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 135.4
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 111.1 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 3.7 g
- Protein: 4.2 g
View full nutritional breakdown of Roasted Tomato, Thyme and Creme Fraiche Soup calories by ingredient
Introduction
ADAPTED from a recipe in Ainsley Harriots low fat cookbook.It's a great low fat cookbook for the UK Spark Members. ADAPTED from a recipe in Ainsley Harriots low fat cookbook.
It's a great low fat cookbook for the UK Spark Members.
Number of Servings: 4
Ingredients
-
8 large ripe tomatoes, halved
1 red onion, unpeeled and cut into quarters
1 head garlic, halved horizontally
2 sprigs thyme
Olive Oil Spray
1 litre (1 1/2 pints) hot vegetable stock (nutritional values assume a low sodium stock powder or cube was used)
100 g (4 oz) half-fat creme fraiche
3 tablespoons chopped fresh basil
sea salt and freshly ground black pepper
Directions
Pre-heat the oven to 200C/400F/Gas 6. Place the tomatoes, onion, garlic and thyme In a roasting tin and give a good 5 second spray with oil.
Season generously and roast for 30 minutes until softened and a little charred.
Remove the onion quarters and garlic from the roasting tin and set aaside. Pour half the stock over the tomatoes and return to the oven for 10 minutes.
Meanwhile, slip the onion quarters and garlic out of their papery skins and whizz in a food processor to form a paste.
Remove the roasting tin from the oven, discard the thyme sprigs, then add the stock and tomatoes to the food processor, scraping up any residue. Whizz until smooth.
Strain the mixture into a clean pan and add the remaining stock and the Creme Fraiche. Heat gently and season to taste, Stir in the parsley, ladle into warmed serving bowls and serve with warm, crusty bread, if liked.
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.
Season generously and roast for 30 minutes until softened and a little charred.
Remove the onion quarters and garlic from the roasting tin and set aaside. Pour half the stock over the tomatoes and return to the oven for 10 minutes.
Meanwhile, slip the onion quarters and garlic out of their papery skins and whizz in a food processor to form a paste.
Remove the roasting tin from the oven, discard the thyme sprigs, then add the stock and tomatoes to the food processor, scraping up any residue. Whizz until smooth.
Strain the mixture into a clean pan and add the remaining stock and the Creme Fraiche. Heat gently and season to taste, Stir in the parsley, ladle into warmed serving bowls and serve with warm, crusty bread, if liked.
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.