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Roasted Tomato Basil Soup
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Rating: 4.1/5 (64 votes cast)

Meal Type: Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 246
% Daily Value**
Total Fat 15g
Saturated Fat 4g
Unsaturated Fat 2g
Cholesterol 12mg
Sodium 2230mg
Total Carbohydrate 19g
Dietary Fiber 4g
Sugars 10g
Protein 11g
Vitamin A  60%Vitamin C  63%
Calcium  8%Iron  10%
Potassium  29%Vitamin E  10%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Roasted Tomato Basil Soup

Recipe Tags: Soup Recipes

Date Added: September 16, 2016
I made this this weekend. It was awesome, and didn't require too much prep time, just a bit of waiting (like most soups).


3 lbs Plum Tomatoes , cut in half lengthwise
1/4 cup Olive Oil plus 2 tablespoons good
1 tablespoon Kosher Salt
1 1/2 Ground Pepper
2 cups Yellow Onions chopped (2 onions)
6 Garlic cloves, minced
2 tablespoons Unsalted Butter
1/4 teaspoon Cayenne Pepper crushed flakes
28 oz Plum Tomatoes with their juice
4 cups Fresh Basil leaves, packed
1 teaspoon Fresh Thyme Leaves
1 quart Chicken Stock or water
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1. Preheat the oven to 400 FToss together the tomatoes, 1/4 cup olive oil, salt and pepper.

2. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.

3. In an 8-quart stockpot on medium heat, saute the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes for 10 minutes, until the onions start to brown.

4. Add the canned tomatoes, basil, thyme, and chicken stock.

5. Add the oven-roasted tomatoes, including the liquid on the baking sheet.

6. Bring to a boil and simmer uncovered for 40 minutes.

7. Pass through a food mill fitted with the coarsest blade.

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Dietary Notes:
This recipe is low-cholesterol with 11.83mg per serving

This recipe is high in Vitamin A with 60% of your daily recommended intake per serving. This recipe is high in Vitamin C with 63% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Tomato, MSG, Poultry, Garlic, Hot Pepper, Onion, Olive Oil allergies.
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