Try this Roasted Tomato Soup recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 250 degrees. Cut tomatoes in half, toss in olive oil, and
arrange cut side down on 2 oiled sheet pans. Add onion or shallots evenly
on top of the tomatoes. Sprinkle with the herbs and salt & pepper. Roast
1-1/2 to 2 hours until skins are loose and the flesh is soft. Peel skins off
tomatoes and put into large bowl with all their juices. Use immersion blender
to get a soup between smooth and chunky. Adjust seasonings to taste.
Can top with chopped basil and creme. Can also add noodles, mini-meatballs,
or cooked rice. Add grated Parmesan, garlic, and chopped basil and you have
a chunky pasta sauce.
From: "thepolymathchronicles.blogspot.com"
10/13/13
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (457g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 30 | ||
Calories from Fat: 30 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 145.4mg | 5 % | |
Potassium 0.1mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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: 30
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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