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Name: EASY ROASTED-TOMATO SOUP
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 2 1/2 pounds assorted tomatoes; 1/2 cup cherry tomatoes; 1/2 cup olive oil; 6 cloves garlic; 2 onions sliced; 1 quart chicken stock; 2 bay leaves; 4 tbs unsalted butter; 1/2 cup basil chopped; 3/4 cup heavy cream

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INGREDIENTS

2 1/2 pounds assorted tomatoes
1/2 cup cherry tomatoes
1/2 cup olive oil
6 cloves garlic
2 onions ; sliced
1 quart chicken stock
2 bay leaves
4 tbs unsalted butter
1/2 cup basil ; chopped
3/4 cup heavy cream

INSTRUCTIONS

Heat oven to 450 degrees. Core, halve tomatoes, leave cherry tomatoes whole. Heat a roasting pan. Drizzle with oil, then spread all of the tomatoes, garlic, and onions in pan. Cook until garlic is browned. Season. Transfer pan to oven, roast until tomatoes are caramelized 30 min. -Remove roasted tomatoes, garlic, and onions from oven, transfer to a pot, set aside cherry tomatoes. Add 3 cups stock, bay leaves, and butter. Bring to a boil, simmer until liquid is reduced by one third. Remove bay leaves. -Add basil to pot. Use a blender to puree soup until smooth. Add heavy cream and remaining stock. Season. Divide among bowls, top with cherry tomatoes.

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Nutrition

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Serving Size: 1 Serving (891g)
Recipe Makes: 4 Servings

Calories: 449
Calories from Fat: 292 (65%)

Amt Per Serving		% DV

	Total Fat 32.5g	43 %
	Saturated Fat 14.9g	75 %
	Monounsaturated Fat 13.1g
	Polyunsanturated Fat 2.5g
Cholesterol 75.5mg		23 %
Sodium 701.2mg		24 %
Potassium 688.1mg		18 %
Total Carbohydrate 26.2g		8 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 24.8g
Protein 14g		20 %
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: 449

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