RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2594
| View Recipe |
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| Recipe Name: |
Roasted Tomato Basil Soup |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2012-11-06
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$2.83
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Pour in soup bowl and serve with grilled cheese chunks. |
| Comments: |
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Ingredients:
3 Tablespoons oil, olive
1 Teaspoon salt and pepper
1 Teaspoon garlic powder
1 Tablespoon basil, fresh chopped
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Directions:
Preheat oven to 400 degrees F. Place cherry tomatoes on a baking sheet, pour 1 1/2 tablespoons of olive oil over top, along with the salt and pepper. Place baking sheet in the oven and roast tomatoes for about 20 minutes or until tomatoes are squishy and have a brown roasted color to them.
In a large pot, drizzling remaining 1 1/2 tablespoons of olive oil and turn stove to a medium high heat. Add in the garlic and onion, sautéing for 4-6 minutes or until onions are translucent. Add in the roasted tomatoes, chicken broth, canned tomatoes (with the juices), garlic salt, garlic powder, black pepper, and basil. Bring soup to a boil, then turn down to a low simmer. Partially cover pot and allow to simmer for about 20 minutes, or until soup is nice and hot. With an emersion blender, blend up the soup to your desired consistency. |
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| Nutrition per Serving: |
| Calories: |
3278 |
Total Carbs: |
71.1 |
Net Carbs: |
-54.0 |
| Cholesterol: |
5.2 |
Fat: |
12.0 |
Protein: |
129.44 |
| Fiber: |
125.09 |
Sodium: |
9999.99 |
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