Roasted Tomato Soup with Cream and Onions

Roasted Tomato Soup with Cream and Onions is a soup that serves 6. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 154 calories, 5g of protein, and 7g of fat per serving. For $1.61 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It is perfect for Autumn. If you have tomatoes, garlic, flat leaf parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 55 minutes. This recipe from This Gal Cooks has 105 fans. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is spectacular. If you like this recipe, you might also like recipes such as Tomato Soup with Roasted Peppers, Garlic and Onions With Gruyere Grilled Cheese Croutons, Cream Of Roasted Tomato Soup, and Roasted Cream Of Tomato Soup.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Turn your broiler onto low. Place the rack in your oven 6 inches below the top burner.Halve the tomatoes and placed on a foil lined baking sheet, cut side facing up. Whisk together 1 tbsp olive oil, the balsamic vinegar, tsp salt and pepper, minced garlic and fresh thyme. Spoon the mixture over the tomato halves. Place the tomatoes in your oven and broil on low for 20-30 minutes or until the tomatoes are soft and slightly wrinkled.Prepare the soup. In a dutch oven or soup pot, heat 1 tbsp olive oil over medium high heat. Add the chopped onion and cook until the onion is tender, about 3 minutes. Add the dry white wine, bring to a boil over medium high heat and cook for about 5 minutes or until the liquid is evaporated. Add the chicken broth and roasted tomatoes to the onion mixture. Bring to a boil and then cover and reduce heat to a simmer. Cook for 10 minutes.Puree the soup with an immersion blender or a blender. If using a blender, be sure to cool for a few minutes before adding the mixture to the blender. Add and puree in batches. Add the half and half and puree for about another 30 seconds, or until creamy. Season with more kosher salt and pepper, to taste.Serve in bowls and garnish with fresh parsley, if desired.

 

Step by step:

1. Turn your broiler onto low.

2. Place the rack in your oven 6 inches below the top burner.Halve the tomatoes and placed on a foil lined baking sheet, cut side facing up.

3. Whisk together 1 tbsp olive oil, the balsamic vinegar, tsp salt and pepper, minced garlic and fresh thyme. Spoon the mixture over the tomato halves.

4. Place the tomatoes in your oven and broil on low for 20-30 minutes or until the tomatoes are soft and slightly wrinkled.Prepare the soup. In a dutch oven or soup pot, heat 1 tbsp olive oil over medium high heat.

5. Add the chopped onion and cook until the onion is tender, about 3 minutes.

6. Add the dry white wine, bring to a boil over medium high heat and cook for about 5 minutes or until the liquid is evaporated.

7. Add the chicken broth and roasted tomatoes to the onion mixture. Bring to a boil and then cover and reduce heat to a simmer. Cook for 10 minutes.Puree the soup with an immersion blender or a blender. If using a blender, be sure to cool for a few minutes before adding the mixture to the blender.

8. Add and puree in batches.

9. Add the half and half and puree for about another 30 seconds, or until creamy. Season with more kosher salt and pepper, to taste.

10. Serve in bowls and garnish with fresh parsley, if desired.

Nutrition Information:

covered percent of daily need