Roasted tomato and basil soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Roasted tomato and basil soup calories by ingredient
Introduction
Yummy creamy soup Yummy creamy soupNumber of Servings: 6
Ingredients
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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
Directions
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.