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Roasted Tomato Soup
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Roasted Tomato Soup

1 Hr(s) 35 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 pounds tomatoes, cut in half lengthwise
5 garlic cloves, unpeeled
4 tablespoons olive oil
Kosher or sea salt
Freshly ground black pepper
1 medium onion, chopped
1 teaspoon dried oregano
1 teaspoon dried sweet basil
2 teaspoon s sugar
1 tablespoon butter
3 cups chicken stock
1/2 cup heavy cream
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Let's Make It
1
Preheat oven to 350 degrees F. Arrange tomatoes, cut sides up, on a large baking sheet lined with heavy duty aluminum foil. Add unpeeled garlic to tomatoes. Drizzle 3 tablespoons of the olive oil all over the tomatoes and salt and pepper to taste. Roast tomatoes for 1 hour, let tomatoes cool for a little while and then peel garlic.
2
Cook onion, oregano, basil and sugar in 1 tablespoon of olive oil and the butter in a very heavy pot over medium heat, until onion is soft, about 5 minutes. Add tomatoes, garlic and stock and simmer, covered, for 20 minutes.
3
Place an immersion blender into the pot and puree the soup. Force pureed soup through a strainer to remove skins and seeds. Pour strained soup into a small clean pot, stir in cream and taste for salt and pepper. Simmer just a couple of minutes to reheat.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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