Try this Roasted Tomato Soup with Balsamic Vinegar recipe, or contribute your own.
Suggest a better descriptionPlace the tomatoes, garlic, thyme, onion, carrot, bacon and olive oil into a preheated oven and roast off for approximately 25 minutes. Carefully remove from the oven and pour the contents into a soup pan. Add hot chicken stock, tomato puree and basil and stir thoroughly. Crushing the tomatoes with a spoon to help release the sweet juices. Bring to the boil then simmer for a further 20 minutes. Pass through a fine sieve using a ladle extracting all the flavour. Reheat and adjust the consistency and flavour. Serve with a reduced squirt of balsamic vinegar and double cream. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (4247g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1422 | ||
Calories from Fat: 445 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.5g | 66 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 27g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 72mg | 22 % | |
Sodium 3611.7mg | 125 % | |
Potassium 6821.1mg | 180 % | |
Total Carbohydrate 174.5g | 51 % | |
Dietary Fiber 24.6g | 98 % | |
Sugars, other 149.9g | ||
Protein 77g | 110 % | |
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: 1422
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