Vine ripened tomatoes with basil, thyme oregano

Still searching for what to cook ?

Name: Grilled Tomato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 6 Medium Tomatoes Vine ripened (approx 1.5 lbs); 3 Large Garlic cloves; 4 Cups Chicken Stock; 1/4 teaspoon Red pepper flakes Crushed; 1/4 Cup Heavy cream; 6-8 Fresh Basil leaves; To taste Salt & pepper; For serving Parmesan cheese grated

Find the most delicious recipes here

INGREDIENTS

6 Medium Tomatoes ; Vine ripened (approx 1.5 lbs)
3 Large Garlic cloves
4 Cups Chicken Stock
1/4 teaspoon Red pepper flakes ; Crushed
1/4 Cup Heavy cream
6-8 Fresh Basil leaves
To taste Salt & pepper
For serving Parmesan cheese grated

Servings

INSTRUCTIONS

1. Set the tomatoes on one side of a gas grill rack and turn the burner to high. Set the garlic cloves on a small square of aluminum foil and set them over the heat. Grill 8-10 minutes. Turn tomatoes occasionally until they're softened and collapsing slightly and until the garlic skins are blackening. The tomatoes may drip some juice onto the flames If they threaten to collapse completely, remove them to a plate and set them aside until the rest are cooked.

2. Pull off blackened skin from tomatoes. Peel garlic cloves. Put tomatoes and garlic in a blender with half the chicken stock Pulse to a slightly chunky purée.

3. Pour mixture into a saucepan along with the remaining chicken stock and red pepper. Bring to a boil, reduce heat and simmer 10-15 minutes until slightly thickened Add cream, basil and oregano plus salt & pepper to taste. Serve with Parmesan cheese.

NOTES

Alert editor

Grilled Tomato Soup

6 Medium Tomatoes Vine ripened (approx 1.5 lbs)
3 Large Garlic cloves
4 Cups Chicken Stock
1/4 teaspoon Red pepper flakes Crushed
1/4 Cup Heavy cream
6-8 Fresh Basil leaves
 To taste Salt & pepper
 For serving Parmesan cheese grated

1.  Set the tomatoes on one side of a gas grill rack and turn the burner to high.  Set the garlic cloves on a small square of aluminum foil and set them over the heat. Grill 8-10 minutes.  Turn tomatoes occasionally until they're softened and collapsing slightly and until the garlic skins are blackening.  The tomatoes may drip some juice onto the flames   If they threaten to collapse completely, remove them to a plate and set them aside until the rest are cooked.

2.  Pull off blackened skin from tomatoes. Peel garlic cloves.  Put tomatoes and garlic in a blender with half the chicken stock   Pulse to a slightly chunky purée.

3.  Pour mixture into a saucepan along with the remaining chicken stock and red pepper.  Bring to a boil, reduce heat and simmer 10-15 minutes until slightly thickened   Add cream, basil and oregano plus salt & pepper to taste.  Serve with Parmesan cheese.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (573g)
Recipe Makes: 6 Servings

Calories: 179
Calories from Fat: 56 (31%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 1g
Cholesterol 16.4mg		5 %
Sodium 472.1mg		16 %
Potassium 930.7mg		24 %
Total Carbohydrate 21.6g		6 %
	Dietary Fiber 3g	12 %
	Sugars, other 18.6g
Protein 10.4g		15 %
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.

About Our Nutrition Facts

Calories per serving: 179

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe