Try this roasted tomato basil soup recipe, or contribute your own.
Suggest a better descriptionpreheat oven to 400. spread tomatoes on baking sheet cut side up.
drizzle with 2 tablespoon olive oil and season with salt and pepper
roast for 45 minutes
in stockpot heat remaining 2 tablespoon olive oil , add onion and cook until tender
stir in garlic and red pepper flakes and cook 2-3 minutes more
add canned tomatoes, basil and broth, stir in oven roasted tomatoes.
cook 30 minutes over medium low heat
puree with immersion blender or food processor.
season with salt and pepper
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2219g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 420 | ||
Calories from Fat: 144 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 3895.9mg | 134 % | |
Potassium 2913.1mg | 77 % | |
Total Carbohydrate 67.4g | 20 % | |
Dietary Fiber 15.8g | 63 % | |
Sugars, other 51.5g | ||
Protein 11.9g | 17 % | |
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: 420
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