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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    25 mins

    1 hrs 10 mins

    Snezyla21's Note:

    This is Michael Chiarello's recipe off Foodnetwork.com...I add carrots just to get a bit of a nutritional boost! Serve with sour cream! YUM!

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    Ingredients:

    Servings:

    Units: US | Metric

    For the soup

    For the bruschetta

    Directions:

    1. 1
      Preheat the oven to 500 degrees F.
    2. 2
      Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.
    3. 3
      Prepare the bruschetta. Cut the bread crosswise into slices about 1-inch thick (you will need 8 slices). Lightly brush the slices on both sides with oil and season with salt. Place the slices on a baking sheet and toast in the oven until the bruschetta are golden brown and just beginning to crisp, about 6 minutes.
    4. 4
      In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and saute with the onions for about 1 minute.
    5. 5
      Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.
    6. 6
      Serve the soup. Place 1 bruschetta in the center of each shallow soup bowl. Pour the soup around each bruschetta. Garnish with torn basil leaves.

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    Ratings & Reviews:

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    Nutritional Facts for Roasted Tomato Soup With Croutons

    Serving Size: 1 (469 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 425.5
     
    Calories from Fat 140
    33%
    Total Fat 15.6 g
    24%
    Saturated Fat 2.3 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 430.1 mg
    17%
    Total Carbohydrate 61.1 g
    20%
    Dietary Fiber 5.8 g
    23%
    Sugars 11.3 g
    45%
    Protein 12.7 g
    25%

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