Try this Roasted Tomato Soup recipe, or contribute your own.
Suggest a better descriptionPlace tomatoes in a greased 15x10x1 inch baking dish. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake at 400 for 15-20 minutes or until softened, stirring occasionally. Cool slightly. Remove and discard skins. Meanwhile in a dutch oven,saute onion until tender. Add the tomatoes, water, salt and pepper flakes. Bring to a boil. Reduce heat, cover and simmer for 30 minutes or until flavors are blended. Cool slightly. In a blender, process soup in batches until smooth. Stir in cream, heat through. Serve immediately.
Great with a crusty grilled cheese sandwich!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3263g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1306 | ||
Calories from Fat: 757 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 84.1g | 112 % | |
Saturated Fat 19.1g | 96 % | |
Monounsaturated Fat 40.1g | ||
Polyunsanturated Fat 19.6g | ||
Cholesterol 81.5mg | 25 % | |
Sodium 179.2mg | 6 % | |
Potassium 6926mg | 182 % | |
Total Carbohydrate 135g | 40 % | |
Dietary Fiber 37.6g | 151 % | |
Sugars, other 97.4g | ||
Protein 29.2g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1306
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