Homemade Tomato Soup (Fresh Tomatoes) - Spend With Pennies
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By mproctor
Homemade Tomato Soup (Fresh Tomatoes) - Spend With Pennies
Updated at: Sun, 06 Oct 2024 01:01:07 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Nutrition per serving
Calories642.2 kcal (32%)
Total Fat37.3 g (53%)
Carbs64.9 g (25%)
Sugars39.7 g (44%)
Protein23.4 g (47%)
Sodium2859.3 mg (143%)
Fiber18.1 g (65%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
3 poundstomatoes
ripe
4cloves garlic
peeled
0.5onion
diced
0.5red bell pepper
diced
2 tablespoonsolive oil
salt
to taste
black pepper
to taste
½ teaspoondried basil
½ teaspoondried oregano
2 cupschicken broth
2 tablespoonsfresh herbs
such as basil, parsley, oregano
¼ cupparmesan cheese
optional garnish
½ cupheavy whipping cream
optional
fresh basil leaves
thinly sliced, for serving, optional
Instructions
Step 1
Preheat oven to 450°F.
Step 2
Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).
Step 3
Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
Step 4
Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
Step 5
Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.
Step 6
Top with parmesan cheese, croutons or a drizzle of heavy cream.
Notes
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