Roasted Tomato Soup

Roasted Tomato Soup could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. One portion of this dish contains around 9g of protein, 58g of fat, and a total of 639 calories. This recipe serves 4 and costs $2.46 per serving. Autumn will be even more special with this recipe. If you have bay leaves, butter, chicken stock, and a few other ingredients on hand, you can make it. A few people made this recipe, and 41 would say it hit the spot. It is brought to you by I Adore Food. It works best as a soup, and is done in roughly 55 minutes. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is solid. Try Fire Roasted Tomato Soup with Roasted Chickpeas, Roasted Tomato Soup, and Roasted Tomato Soup for similar recipes.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 450 degrees F.Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and shallots onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.Take of the tomato skins off and discard (they should peel off very easily).Transfer your veggies to a large stock pot. Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Put in serving bowls and garnish with fresh basil leaves.

 

Step by step:

1. Preheat oven to 450 degrees F.Wash, core and cut the tomatoes into halves.

2. Spread the tomatoes, garlic cloves and shallots onto a baking tray.

3. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.Take of the tomato skins off and discard (they should peel off very easily).

4. Transfer your veggies to a large stock pot.

5. Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Put in serving bowls and garnish with fresh basil leaves.

Nutrition Information:

covered percent of daily need

 

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