Roasted Tomato Basil Soup
2018-02-08 20:28:43
Yields 6
Print
Total Time
1 hr 45 min
Nutrition Facts
Serving Size
3683g
Yields
6
Amount Per Serving
Calories 1848
Calories from Fat 1071
% Daily Value *
Total Fat 121g
187%
Saturated Fat 30g
149%
Trans Fat 1g
Polyunsaturated Fat 14g
Monounsaturated Fat 72g
Cholesterol 90mg
30%
Sodium 8580mg
357%
Total Carbohydrates 160g
53%
Dietary Fiber 35g
140%
Sugars 86g
Protein 52g
Vitamin A
491%
Vitamin C
577%
Calcium
56%
Iron
73%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 lbs ripe plum tomatoes, cut in half
- 1/4 cup olive oil, plus
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 1 /2 teaspoons fresh ground black pepper
- 2 cups chopped yellow onions
- 6 garlic cloves, minced
- 2 tablespoons butter
- 1 /4 teaspoon crushed red pepper flakes
- 1 (28 ounce) cans plum tomatoes (with their juice)
- 4 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leave
- 1 quart chicken stock or 1 quart water
Instructions
- 1. Preheat the oven to 400 degrees.
- 2. Toss together the tomatoes, 1/4 c olive oil, salt and pepper.
- 3. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- 4. In an 8 quart stockpot over medium heat, saute the onions and garlic with 2 T olive oil, the butter,
- and red pepper flakes for 10 minute Add the canned tomatoes, basil, thyme, and chicken stock.
- 5. Add the oven roasted tomatoes, including the liquid on the baking sheet.
- 6. Bring to a boil and simmer uncovered for 40 minute Pass through a food mill fitted with the coarsest
- blade.
- 7. Taste for seasonings.
- 8. Serve
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