Try this Roasted Tomato Soup recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 degrees F.
De-seed whole tomatoes and mix with 2 ounces of the olive oil, the basil, garlic, sea salt and pepper. Place tomatoes on a roasting pan and roast till golden brown on edges. (approx. 20 min.)
Heat a heavy gauge 2 gallon pot to high and add 2 ounces of the olive oil and the diced onions. Cook onions until lightly browned, about 20 minutes. Add V-8 juice, vegetable stock and stewed tomatoes, bring to a boil. Reduce heat to low and simmer for 30 minutes.
Add roasted tomatoes and process with an immersion blender or blend in a regular blender in batches.
Serve warm with garnish of heirloom tomatoes, fresh basil and cream, or sour cream.
For chilled soup: Chill overnight. Prior to service mix in diced tomatoes, fresh basil, and garnish with sour cream or heavy cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (312g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 119 | ||
Calories from Fat: 66 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 408.2mg | 14 % | |
Potassium 443.7mg | 12 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 10.1g | ||
Protein 2.1g | 3 % | |
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: 119
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