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    You are in: Home / Recipes / Cream of Roasted Tomato Soup Recipe
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    Cream of Roasted Tomato Soup

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Ilysse's Note:

    This is a good. I like to roast a few batches of tomatoes and freeze them for use during the winter months. This soup is usually the first thing I make with the last tomatoes and fresh herbs of the season. You can use dried herbs. I like roma tomatoes the best for this. I usually don't add the cheese to the soup but pass it at the table.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Roast tomatoes in a 400°F oven cut side up, sprinkled with garlic, herbs and a dusting of sugar and drizzle over a little olive oil. They are done when they shrivel and start to brown around the edges.
    2. 2
      Scrape into a food processor and process until smooth-ish (I like it a bit chunky so I usually only pulse a few times, but you may like it more smooth).
    3. 3
      In a saucepan cook onion in oil until translucent. Pour in tomato puree, broth, wine, and tomato paste.
    4. 4
      Whisk together and bring to boil.
    5. 5
      Heat cream gently in a small saucepan.
    6. 6
      Lower heat on soup and whisk in cream and cheese if using.
    7. 7
      Simmer gently until smooth and at the desired temperature.
    8. 8
      Serve with grated cheese if desired.

    Ratings & Reviews:

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    Nutritional Facts for Cream of Roasted Tomato Soup

    Serving Size: 1 (231 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 162.7
     
    Calories from Fat 104
    64%
    Total Fat 11.5 g
    17%
    Saturated Fat 7.0 g
    35%
    Cholesterol 40.7 mg
    13%
    Sodium 317.6 mg
    13%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 2.5 g
    10%
    Sugars 6.4 g
    25%
    Protein 3.5 g
    7%

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