Rehydrate the dried tomatoes by soaking them in warm water for hour. Sweat the onion in the olive oil in a 2quart saucepan over medium heat, uncovered, for 7 to I0 minutes, stirring occasionally. Do not let the onion color. Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt, and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skills. Adjust tile seasoning and serve with fresh basil leaves as a garnish. Yield: Makes 4 bento servings NOTES : Recipe Courtesy of Ellen Greaves, Exec. Chef at the Tea Box at Takashimaya Recipe by: IN FOOD TODAY SHOW #INJ088
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|Serving Size: 1 Serving (1016g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 347 (59%)|
|Amt Per Serving||% DV|
|Total Fat 38.5g||51 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 25.3g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 28.8mg||9 %|
|Sodium 1373.5mg||47 %|
|Potassium 1013.3mg||27 %|
|Total Carbohydrate 34.1g||10 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 34g|
|Protein 24.2g||35 %|
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Calories per serving: 585
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