Roasted Tomato Soup Recipe - Cooking Index
Roasted Tomato Soup Recipe - Cooking Index
| 6 | Roasted tomatoes - see * Note | |
| 1 3/4 cups | 414ml | Vegetable stock |
| 1 tablespoon | 15ml | Cream |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Croutons |
* Note: To roast tomatoes, slice plum tomatoes in half and put them in a baking dish cut side up. Drizzle with about 2 tablespoons olive oil and top with 6 thinly sliced garlic cloves and either chopped basil or thyme. Season with salt and pepper, then roast at 400 degrees until very tender, about 30 to 40 minutes.
Place tomatoes and stock in blender and puree until smooth, about 2 minutes. Turn into medium saucepan and heat over medium heat until hot, 3 to 4 minutes. Stir in cream and add salt and pepper to taste.
Serve with croutons.
This recipe yields 2 servings.
Each serving: 175 calories; 1,035 mg sodium; 5 mg cholesterol; 16 grams fat; 8 grams carbohydrates; 1 gram protein; 0.61 gram fiber.
Source:
The Los Angeles Times, 01-12-2000
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