Manchego Tomato Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 171.9
- Total Fat: 5.8 g
- Cholesterol: 7.0 mg
- Sodium: 203.0 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 4.7 g
- Protein: 7.7 g
View full nutritional breakdown of Manchego Tomato Soup calories by ingredient
Introduction
A comforting bowl of tomato soup is oomphed up with roasted garlic, split peas, potato and a handful of Manchego cheese. Smoked spicy paprika and a hint of rosemary bring life to the party! A comforting bowl of tomato soup is oomphed up with roasted garlic, split peas, potato and a handful of Manchego cheese. Smoked spicy paprika and a hint of rosemary bring life to the party!Number of Servings: 6
Ingredients
-
1 tbsp olive oil
3 shallots, chopped
1 head roasted garlic
1/2 tsp smoked hot paprika
1/4 cup tomato paste
1/4 cup dry white wine
2.2 lbs (1 kg) fresh or flash-frozen tomatoes, chopped
6 cups water
1 tsp Kosher salt
1 sprig fresh rosemary
1 tsp honey
1 medium russet potato, finely grated
1/2 cup split peas
2.5 oz Manchego cheese
Tips
If you can't find Manchego, use a medium to old Cheddar or a gouda for a different, but still delicious flavour.
Directions
In a large, heavy bottomed pot over medium high heat, heat the oil.
Add the shallots and cook, stirring, until golden - about 3 minutes.
Add the roasted garlic and cook 1 minute.
Sprinkle with paprika and cook 30 seconds, then add tomato paste and cook 1 minute more, stirring constantly.
Pour in the wine and deglaze the pot, then add tomatoes, water, salt, rosemary and honey.
Cover and cook 15 minutes, until tomatoes begin to break down.
Stir in the potato and split peas, re-cover and cook 45 minutes, until split peas are completely soft.
Using an immersion blender (or working in batches with a regular blender) puree until smooth.
Return to medium-low heat and add the cheese, stirring until everything is incorporated and cheese melts.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Add the shallots and cook, stirring, until golden - about 3 minutes.
Add the roasted garlic and cook 1 minute.
Sprinkle with paprika and cook 30 seconds, then add tomato paste and cook 1 minute more, stirring constantly.
Pour in the wine and deglaze the pot, then add tomatoes, water, salt, rosemary and honey.
Cover and cook 15 minutes, until tomatoes begin to break down.
Stir in the potato and split peas, re-cover and cook 45 minutes, until split peas are completely soft.
Using an immersion blender (or working in batches with a regular blender) puree until smooth.
Return to medium-low heat and add the cheese, stirring until everything is incorporated and cheese melts.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.