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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 CountryLady

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    5 mins

    1 hr 40 mins

    CountryLady's Note:

    Float a Parmesan wafer on top & serve this as the prelude to an elegant dinner party - OR pair with crusty bread to mop up the bowls at a family meal! From Gourmet magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put oven rack in middle position and preheat to 350°F.
    2. 2
      Arrange tomatoes, cut sides up, in a single layer in a large shallow baking pan and add garlic to pan.
    3. 3
      Drizzle tomatoes with oil and sprinkle with salt and pepper.
    4. 4
      Roast tomatoes and garlic 1 hour, then cool in pan on a rack.
    5. 5
      Peel garlic.
    6. 6
      Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes.
    7. 7
      Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
    8. 8
      Purée soup in batches in a blender (be careful with this hot liquid), then force through a sieve into cleaned pot, discarding the solids. If you blend it VERY well, its really not necessary to strain (I don't!).
    9. 9
      Stir in cream and salt and pepper to taste and simmer 2 minutes.
    10. 10
      **Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered.
    11. 11
      Reheat just before serving.

    Ratings & Reviews:

    • on February 21, 2004

      55

      Boy this was a treat made grilled cheese sandwhichs to go with this,i will be making this over and over again this summer cant wait

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    • on January 29, 2004

      55

      This recipe takes the humble tomato and creates a simple, but elegant soup that is truly fit for a special dinner party. However, this batch was made especially for my dil who was craving some tomato soup and couldn't find any in the store that didn't have sugar. I made this soup and substituted Splenda for the sugar, but will decrease the amount next time I make it. Since I only got to sample a couple of spoonfuls, I will definitely be baking this again soon. I used plum tomatoes and was surprised that I didn't have to strain this soup after pureeing it with my hand blender. EXCELLENT recipe CountryLady!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 16, 2003

      55

      What an elegant soup! The garlic flavor mixed so beautifully with the tomato flavor. I shredded a bit of parmesan over the top and toasted some fresh roasted garlic bread. What a meal!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (27)

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    Nutritional Facts for Roasted -tomato Soup

    Serving Size: 1 (477 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 416.0
     
    Calories from Fat 270
    64%
    Total Fat 30.0 g
    46%
    Saturated Fat 12.6 g
    63%
    Cholesterol 61.4 mg
    20%
    Sodium 585.0 mg
    24%
    Total Carbohydrate 31.1 g
    10%
    Dietary Fiber 6.1 g
    24%
    Sugars 18.1 g
    72%
    Protein 9.8 g
    19%

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