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Roasted tomato soup

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Roasted tomato soup
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Roasted tomato soup

Added by: on Jun 16th, 2013
When creating this recipe, I wanted the soup to have a slightly creamy texture, but nothing too heavy since it is summer and the fresh tomato HAD to shine through.
Rating:
5
Prep Time:
15 min
Cook Time:
45 min
Ready In:
60 min

Servings

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Original Recipe Yield: 6-8 servings
 

Ingredients:

  • 6 tomatoes, tops removed, cut into thirds
  • 4 cloves garlic
  • drizzle olive oil
  • dash salt and pepper
  • 1 medium size white or yellow onion, diced
  • drizzle olive oil
  • 3 1/2 cups vegetable broth
  • 2 tomatoes, roughly chopped
  • 1 cup heavy cream
  • 1/2 teaspoon paprika
  • 2 tablespoons brown sugar
Nutrition Facts
Roasted tomato soup

Servings Per Recipe: 6

Amount Per Serving

Calories: 171

  • Total Fat: 10.9 g
  •     Saturated Fat: 5.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 27.4 mg
  • Sodium: 569.7 mg
  • Total Carbs: 18 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 12.4 g
  • Protein: 2.7 g
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Directions:

1

Preheat oven to 350 degrees F.

2

Place the sliced tomatoes and garlic on a baking sheet and drizzle with olive oil then salt and pepper. Roast in the preheated oven for 20-25 minutes.

3

While tomatoes are roasting, drizzle the remaining olive oil in a stock pot and cook onion until it is tender.

4

Add vegetable broth and simmer over low heat.

5

When the tomatoes are roasted, add them to the pot and continue to simmer until all of the vegetables are soft.

6

When the veggies are soft, add the chopped tomatoes, cream, paprika and brown sugar.

7

Using a blender, emulsion blender or food processor, blend the ingredients until smooth and creamy (some small tomato bits are ok and add to the appeal of this soup).

8

If desired, garnish with shredded gouda and croutons-served immediately.

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Ratings & Reviews:

Kathy M

Kathy M

By: Kathy M on Jun 21st, 2013
Rating:
0
this soup came out to be delicious

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The complexity of a tomato soup is inversely proportionate to the quality of the tomatoes. When you have perfect in season ripe tomatoes, just peel, seed, and chop them and put them in a pot. Bring them to a simmer and they will release enough liquid to turn them into a soup. If you insist on being more decadent, chop some fresh tarragon or basil, combine it with a couple of tablespoons of heavy ..
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