Roasted Tomato Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 325.0
- Total Fat: 28.2 g
- Cholesterol: 44.0 mg
- Sodium: 187.4 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.8 g
- Protein: 5.2 g
View full nutritional breakdown of Roasted Tomato Soup calories by ingredient
Number of Servings: 8
Ingredients
-
2-1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vineand plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup light cream, optional
Directions
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of
olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the
oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of
light cream.
Number of Servings: 8
Recipe submitted by SparkPeople user CHRISTINEW1984.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of
olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the
oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of
light cream.
Number of Servings: 8
Recipe submitted by SparkPeople user CHRISTINEW1984.