Try this Tomato soup with broiled cheddar recipe, or contribute your own.
Suggest a better descriptionheat oven to 450 degrees. Pour tomatoes in strainer over a bowl and squeeze to release juice. Reserve juices and set aside. Put 1 tablespoon olive oil in roasting pan, place tomatoes in pan and spread them out. Wrap garlic in parchment and place on roasting pan.
Finish tomatoes with a drizzle of olive oil, salt and pepper , and thyme. Bake for 30- 35 minutes until most liquid has evaporated and the tomatoes begin to color.
heat a large pot and melt butter and olive oil . Sauce the shallots until translucent 3-5 minutes, then add roasted tomatoes, 3 cups tomato juice, stock, garlic , and red pepper flakes. Bring to a simmer and cook with lid ajar for 20- 25 minutes. Puree soup with immersion blender.
heat broiler and toast bread and top with grated cheese to melt. Serve immediately.
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Serving Size: 1 Serving (2656g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5681 | ||
Calories from Fat: 3590 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 398.8g | 532 % | |
Saturated Fat 120.9g | 605 % | |
Monounsaturated Fat 164.1g | ||
Polyunsanturated Fat 80.8g | ||
Cholesterol 1905.2mg | 586 % | |
Sodium 2095.9mg | 72 % | |
Potassium 5171.7mg | 136 % | |
Total Carbohydrate 26.4g | 8 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 26.2g | ||
Protein 468.6g | 669 % | |
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: 5681
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