Preheat 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.
|Serving Size: 1 Serving (312g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 66 (55%)|
|Amt Per Serving||% DV|
|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 %|
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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: 119
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