Hearty Hot or Cold Roasted Tomato Soup recipe

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Ingredients

2 pounds Roma (plum) tomatoes, quartered
3 tablespoons olive oil
4 cloves garlic
1 quart chicken stock
¼ cup chopped fresh basil
½ tablespoon balsamic vinegar
salt to taste
ground black pepper to taste

Nutrition Info

151.7 calories
carbohydrate: 11.2 g
cholesterol: 5 mg
fat: 11.1 g
fiber: 2.8 g
protein: 3.3 g
saturatedFat: 1.5 g
servingSize: -
sodium: 972.6 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.

  2. Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar, blend until smooth. Season to taste. Serve either hot or cold.

Recipe Yield

4 servings

Recipe Note

A summer/fall specialty, blending the flavors of garden fresh basil and juicy tomatoes. Make this soup when you are feeling tomato rich.

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