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    You are in: Home / Recipes / Clinton Kelly's Cream of Tomato Soup Recipe
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    Clinton Kelly's Cream of Tomato Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Kerena's Note:

    From The Chew.com

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    Ingredients:

    Serves: 6

    Yield:

    pot

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400 degrees F. Drain the tomatoes, reserving the juice. Cut the tomatoes in half. Toss in a medium size bowl with onions and garlic and about 4 tablespoons of olive oil. Liberally sprinkle with salt and pepper.
    2. 2
      Spread evenly on a baking sheet and roast until onions turn brown, about 30 minutes, stirring halfway through to prevent burning.
    3. 3
      Transfer the tomato mixture to a large heavy bottomed pot. Add the reserved tomato juice, stock and fresh thyme leaves. Let simmer for about 15 minutes. Blend until smooth, taking care not to splatter the hot soup. Add heavy cream and return to a simmer, but do not boil. Adjust the seasoning.
    4. 4
      Pour into bowls and top with a thin strips of fresh basil.

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    Ratings & Reviews:

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    Nutritional Facts for Clinton Kelly's Cream of Tomato Soup

    Serving Size: 1 (450 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 208.4
     
    Calories from Fat 115
    55%
    Total Fat 12.8 g
    19%
    Saturated Fat 7.3 g
    36%
    Cholesterol 44.3 mg
    14%
    Sodium 563.2 mg
    23%
    Total Carbohydrate 19.5 g
    6%
    Dietary Fiber 3.2 g
    13%
    Sugars 9.3 g
    37%
    Protein 6.4 g
    12%

    The following items or measurements are not included:

    fresh thyme

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