By J Cleveland
Roasted Tomato Soup
6 steps
Prep:15minCook:45min
Updated at: Wed, 31 Jul 2024 22:53:29 GMT
Nutrition balance score
Unbalanced
Glycemic Index
39
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories288.8 kcal (14%)
Total Fat18.1 g (26%)
Carbs33.2 g (13%)
Sugars15.5 g (17%)
Protein5.7 g (11%)
Sodium1461.6 mg (73%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Tomato Roast
2 lbstomatoes
Vine ripe Halved or whole
1 headgarlic
peeled
1onion
quartered
1red pepper
quartered
olive oil
salt
pepper
In The Pot
2 tblspbutter
2 tblspflour
1 qtbroth
Vegitable, or chicken
1 tblspsugar
¼ cheavy cream
4 tblspbasil paste
2 tblspspices
Parsley, oregano, basil, Italian, s&p
Garnish
Instructions
Step 1
Preheat oven to 450°. Prepare ingredients
OvenPreheat
Step 2
Spread single layer of tomatoes, onion, & garlic evenly on a baking sheet. Drizzly with olive oil & generously salt and pepper
Baking sheet
garlic1 head
onion1
red pepper1
olive oil
salt
pepper
Step 3
Bake 450° for 25min. Broil until top starts to char. 3-5 min. Keep watch to not burn
OvenHeat
Step 4
In pot, melt butter, mix in flour until creamy. Add broth, sugar, 2+tblsp optional spices, basil paste & heavy cream
Pot
broth1 qt
sugar1 tblsp
basil paste4 tblsp
spices2 tblsp
Step 5
Add tomato, pepper, onion, & garlic roast to pot. Use hand blender to blend until creamy
BlenderMix
Step 6
Heat until simmer. Garnish and serve
fresh basil leaves
Notes
3 liked
0 disliked
Delicious
Makes leftovers