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INGREDIENTS

1 1/2 lb Ripe plum tomatoes
1/2 ts Dried oregano; crumbled
2 Minced garlic cloves
1/2 c Onion ; finely chopped
5 tb olive oil
3/4 c Heavy cream
2 tb Grated Parmesan ; fresh
1/2 ts Black Pepper ; freshly ground
1/2 c Tomato paste
1/4 ts Dried basil; crumbled
1 c Chicken broth
1/4 c Dry Red Wine
Sugar to taste; if needed

Servings

INSTRUCTIONS

Preheat oven to 475 degrees. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 to 20. Scrape tomatoes, oil, and herbs from pan into food processor. Process until not quite smooth (leaving small chunks and charred black specks). In a saucepan cook onion in remaining 2 tablespoons oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste. Heat the cream and whisk in to the tomato mixture. Taste and add sugar if necessary. Stir in optional Parmesan. Add salt and pepper to taste and bring soup to a simmer. Yield: 6 servings NOTES : Recipe adapted from Gourmet Magazine Recipe by: Cooking Live Show #CL9032 Posted to MC-Recipe Digest by "Angele and Jon Freeman" on Feb 7, 1998

NOTES

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Cream of Roasted Tomato Soup

1 1/2 lb Ripe plum tomatoes 
1/2 ts Dried oregano; crumbled 
2  Minced garlic cloves 
1/2 c Onion finely chopped
5 tb olive oil 
3/4 c Heavy cream 
2 tb Grated Parmesan fresh
1/2 ts Black Pepper freshly ground
1/2 c Tomato paste 
1/4 ts Dried basil; crumbled 
1 c Chicken broth 
1/4 c Dry Red Wine 
  Sugar to taste; if needed

Preheat oven to 475 degrees. Halve tomatoes lengthwise and lay them cut  sides down in a jelly-roll pan. Brush generously with 3 tablespoons oil and  sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until  their edges are charred, about 15 to 20. Scrape tomatoes, oil, and herbs  from pan into food processor. Process until not quite smooth (leaving small  chunks and charred black specks).    In a saucepan cook onion in remaining 2 tablespoons oil until translucent.  Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste.  Heat the cream and whisk in to the tomato mixture. Taste and add sugar if  necessary. Stir in optional Parmesan. Add salt and pepper to taste and  bring soup to a simmer.    Yield: 6 servings    NOTES : Recipe adapted from Gourmet Magazine    Recipe by: Cooking Live Show #CL9032    Posted to MC-Recipe Digest by "Angele and Jon Freeman"  <jfreeman@comteck.com> on Feb 7, 1998

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Nutrition

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Serving Size: 1 Serving (1499g)
Recipe Makes: 1 Servings

Calories: 1025
Calories from Fat: 514 (50%)

Amt Per Serving		% DV

	Total Fat 57.1g	76 %
	Saturated Fat 25.7g	128 %
	Monounsaturated Fat 23.4g
	Polyunsanturated Fat 4.4g
Cholesterol 133.3mg		41 %
Sodium 4296.1mg		148 %
Potassium 5865.5mg		154 %
Total Carbohydrate 108.4g		32 %
	Dietary Fiber 24.9g	100 %
	Sugars, other 83.5g
Protein 31.2g		45 %
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.

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Calories per serving: 1025

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