Roasted Tomato Soup
Recipe: #21811
November 19, 2015
Categories: Tomato, Gluten-Free, No Eggs, Vegetarian, Fresh Tomatoes, Kosher Dairy, more
"Another recipe I am posting, for safe keeping, from my "Taste of Home Contest Winners" magazine. Use half the garlic with the oil and tomatoes for roasting (it adds flavor to the tomatoes) and then the other half with the onions. The crushed red pepper flakes and fresh basil leaves are optional, depending on your personal tastes."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (497.1 g)
- Calories 119
- Total Fat - 4.5 g
- Saturated Fat - 2.4 g
- Cholesterol - 13.7 mg
- Sodium - 415.2 mg
- Total Carbohydrate - 18.7 g
- Dietary Fiber - 5.1 g
- Sugars - 11.1 g
- Protein - 4.1 g
- Calcium - 60.1 mg
- Iron - 1.2 mg
- Vitamin C - 55.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and 4 cloves of garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins.
Step 2
Meanwhile, in a Dutch oven, saute onion and 4 cloves of garlic in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly.
Step 3
In a blender, process soup in batches until smooth or just use an immersion blender. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.
Tips
No special items needed.
2 Reviews
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