Try this Roasted Tomato Basil Soup recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned 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 through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
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Serving Size: 1 Serving (639g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 186 | ||
Calories from Fat: 72 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 19.8mg | 6 % | |
Sodium 1044mg | 36 % | |
Potassium 531.2mg | 14 % | |
Total Carbohydrate 19.1g | 6 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 17.2g | ||
Protein 10g | 14 % | |
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: 186
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