Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Tomato Soup With Garlic Recipe
    Lost? Site Map

    Roasted Tomato Soup With Garlic

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    1 hrs

    0 mins

    Chef Wanna Be's Note:

    A friend made this and it is outstanding! Use more garlic and less rosemary

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.
    2. 2
      Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky.
    3. 3
      Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add chicken or vegetable stock/broth; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm soup over medium-high heat before continuing.) Stir in basil. Season to taste with salt and pepper.
    4. 4
      Meanwhile, preheat broiler. Brush both sides of baguette slices with remaining 2 tablespoons oil. Transfer to large baking sheet. Broil croutons until golden, about 2 minutes per side. Serve with soup.
    5. 5
      Makes 4 servings.
    6. 6
      Bon Appétit.
    7. 7
      February 1998.

    Ratings & Reviews:

    • on October 03, 2007

      55

      i really liked this idea of roasting the tomatoes! mm mm i made the soup as directed here but then used it as a base because i wanted a chunky soup so i added a chopped onion, carrots, mushrooms and a acorn squash.. it was really yummy and i served it with cheese chunks. thanks for a great way to use up abundant tomatoes!

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

    Advertisement

    Nutritional Facts for Roasted Tomato Soup With Garlic

    Serving Size: 1 (995 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1143.3
     
    Calories from Fat 358
    31%
    Total Fat 39.7 g
    61%
    Saturated Fat 6.7 g
    33%
    Cholesterol 10.8 mg
    3%
    Sodium 2092.9 mg
    87%
    Total Carbohydrate 161.5 g
    53%
    Dietary Fiber 12.2 g
    49%
    Sugars 15.3 g
    61%
    Protein 35.1 g
    70%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites