heat 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|
|Calories from Fat: 3590 (63%)|
|Amt Per Serving||% DV|
|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 %|
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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: 5681
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