An easy delicious creamy tomato soup. Originally found on Food Network but revised a bit.
Preheat oven to 400? F.
Arrange tomatoes, flesh side up, on a rack set on a cookie sheet. Drizzle the tomatoes with olive oil, making sure they are well covered. Season with salt and pepper and sugar.
Roast on the middle rack of the oven until the tomatoes are brown and tender, about one hour. Cool slightly and remove skins.
Melt butter in a 4-quart saucepan over medium heat. Saute the shallots for 2 minutes and then mix in tomato paste and cook for a few more minutes. Add chicken stock and cayenne and tomatoes. Add heavy cream and heat over low heat bringing mixture up to a boil then reducing to low. Let simmer for about 10 minutes.
Remove from heat and puree mixture with an immersion blender. Season with salt and pepper. Ladle into serving bowl and garish with basil.
Recipe originally seen on the Food Network (Neelys program) and doctored. The online recipe instructed to roast the tomatoes but never used the tomatoes in the soup.
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|Serving Size: 1 Serving (445g)|
|Recipe Makes: 6|
|Calories from Fat: 147 (65%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 42.4mg||13 %|
|Sodium 836.5mg||29 %|
|Potassium 846.9mg||22 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 15.5g|
|Protein 4.6g||7 %|
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Calories per serving: 226
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