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

    Roasted Tomato Soup. Photo by Arntzie

    1/1 Photo of Roasted Tomato Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Arntzie's Note:

    If you have an overabundance of tomatoes, this is a great way to use them up. Thanks to my Aunt Nancy for sharing!

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    Units: US | Metric


    1. 1
      1) Core tomatoes; place in a roasting pan. Drizzle with 1/4 cup olive oil; sprinkle with garlic and thyme. Bake, uncovered, at 350 degrees for 1 hour, turning occasionally.
    2. 2
      2) In a large saucepan, sauté onion in remaining oil until softened. Add roasted tomatoes and basil; (There's quite a bit of liquid in the roasting pan when the tomatoes are done, but I used only about 1/4 cup of the liquid and discarded the rest.) Cook for the tomatoes and onions for 5 minutes. Add broth; bring to a boil. Cook and stir for 5 minutes.
    3. 3
      3) Put through a sieve or food mill (I used a food mill.); return puree to pan. In a small saucepan over medium-low heat, warm half-and-half (do not boil). Stir half-and-half, salt and pepper into soup. (Next time I make it I might add a can of diced tomatoes and maybe some zucchini. I couldn't this time because Don is a picky eater when it comes to veggies.).

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    Nutritional Facts for Roasted Tomato Soup

    Serving Size: 1 (391 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 317.8
    Calories from Fat 206
    Total Fat 22.9 g
    Saturated Fat 4.9 g
    Cholesterol 11.1 mg
    Sodium 372.2 mg
    Total Carbohydrate 24.2 g
    Dietary Fiber 5.7 g
    Sugars 12.7 g
    Protein 7.4 g

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