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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:

    1 hr 15 mins

    45 mins

    30 mins

    Codychop's Note:

    A Southern Living recipe I'm posting here to try later.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Brush tomato halves (cut sides) with oil and place cut side down on a foil lined baking sheet. Roast at 400° for 45 minutes. Cool. Remove skins.
    2. 2
      Melt butter in saucepan and add fennel, shallots and carrot. Cook until wilted.
    3. 3
      Add broth and herbs.
    4. 4
      Simmer 30 minutes.
    5. 5
      Remove herbs and add tomatoes.
    6. 6
      Blitz in batches in blender. Return to pan, add cream. Salt and pepper to taste.
    7. 7
      Serve with cheesy toasts.

    Ratings & Reviews:

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    Nutritional Facts for Cream of Roasted Tomato Soup

    Serving Size: 1 (456 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 329.2
     
    Calories from Fat 255
    77%
    Total Fat 28.4 g
    43%
    Saturated Fat 14.0 g
    70%
    Cholesterol 69.6 mg
    23%
    Sodium 571.1 mg
    23%
    Total Carbohydrate 15.5 g
    5%
    Dietary Fiber 4.0 g
    16%
    Sugars 6.7 g
    26%
    Protein 6.0 g
    12%

    The following items or measurements are not included:

    fresh tarragon

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