Preheat oven to 400. Toss together the tomatoes, 1/4 cup of the olive oil and the s&p. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.
In a 8 quart stockpot over medium heat, sate the onions and garlic with the 2 tablespoons of the olive oil, butter, & red pepper flakes for 10 minutes, until the onions start to brown. Add the cammed tomatoes, basil, thyme and chicken stock. Add the oven roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass the mixture through a food mill fitted with the coarsest blade. Serve hot or cold!
The Barefoot Contessa suggests that some of the basil be chopped and used as a garnish for the hot soup and a dollop of creme fraiche for the cold soup!
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|Serving Size: 1 Serving (375g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 41 (43%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 11.2mg||3 %|
|Sodium 634mg||22 %|
|Potassium 273.1mg||7 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 9.1g|
|Protein 4.4g||6 %|
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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: 96
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