Adapted from FoodNetwork.com.
- Preheat oven to 450 degrees.
- Wash, core and cut tomatoes into halves.
- Spread tomatoes, garlic cloves, and onion slices onto baking sheet. Drizzle with 1/4 cup olive oil and salt and pepper.
- Roast for 30 minutes, or until caramelized.
- Remove roasted tomatoes, garlic, and onion from the oven and transfer to a large stock pot.
- Add bay leaves, butter, , chili flakes, and 3/4 of the chicken stock.
- Bring to a boil, then reduce heat. Simmer for 20-30 minutes, or until liquid has reduced by a third.
- Wash and dry basil leaves and add to the pot.
- Use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, then transfer the soup, a portion at a time, to a blender and puree.
- Return soup to low heat, add cream, and adjust consistency with remaining chicken stock, if necessary.
- Season to taste with salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (555g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 281 | ||
Calories from Fat: 155 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 33.3mg | 10 % | |
Sodium 536.7mg | 19 % | |
Potassium 845.6mg | 22 % | |
Total Carbohydrate 22.8g | 7 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 20g | ||
Protein 10.5g | 15 % | |
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: 281
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