ROASTED TOMATO SOUP
Served warm or cold, this soup makes a savory first course or light lunch. People always comment on its big fresh tomato taste.-Kriss Erickson, Kalauea, Hawaii
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- Core tomatoes; place in a roasting pan. Drizzle with 1/4 cup oil; sprinkle with garlic and thyme. Bake, uncovered, at 350° for 1 hour, turning occasionally. , In a large saucepan, saute onion in remaining oil until softened. Add roasted tomatoes and basil; cook for 5 minutes. Add broth; bring to a boil. Cook and stir for 5 minutes. , Put through a sieve or food mill; return puree to pan. In a small saucepan over medium-low heat, warm cream (do not boil). Stir the cream, salt and pepper into soup.
Nutrition Facts : Calories 211 calories, Fat 15g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 304mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 4g fiber), Protein 4g protein.
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