Try this Roasted Tomato Soup with Garlic recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly. Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky. Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and saute until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium-high heat before continuing.) Stir in basil. Season to taste with salt and pepper. Meanwhile, preheat broiler. Brush both sides of baguette slices with remaining 2 tablespoons oil. Transfer to large baking sheet. Broil croutons until golden, about 2 minutes per side. Serve with soup. NOTES by Petra: Used about 3 cups chicken stock only; 6 cup seems way too much. Substituted chipotle for the crushed red pepper - adds nice southwestern zing. SOURCE: Bon App?tit, February 1998 tried & busted by Petra
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 86 | ||
Calories from Fat: 45 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 12mg | 0 % | |
Potassium 551mg | 15 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 7.2g | ||
Protein 2.2g | 3 % | |
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: 86
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