Try this Roasted Tomato Soup with Chipotle recipe, or contribute your own.Suggest a better description
Preheat. Oven to 400. Coat bottom of rimmed pan with olive oil. Arrange cut tomatoes, skin side up on pan along with garlic and onions. Paint olive oil over veggies and sprinkle with salt. Bake for 45 minutes or until tomato skins start to blacken.
Remove baking pan from oven and cool until you can pick skin off of tomatoes. Discard skin. Pop garlic out of skin and discard skin.
In large stock pot, add chicken stock, chipotle, red pepper. Pour contents from baking pan after skins have been removed, including juice. Use immersion blender and blend until creamy. Heat to simmer and salt to taste.
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|Serving Size: 1 Serving (2456g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 107 (25%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 28.8mg||9 %|
|Sodium 1536.5mg||53 %|
|Potassium 1268.9mg||33 %|
|Total Carbohydrate 52.4g||15 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 50g|
|Protein 27g||39 %|
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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: 428
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