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Roasted Tomato Basil Soup

A recipe by .

 
Roasted Tomato Basil Soup
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $2.16

$2.16 per serving

1 people like this recipe

1 likes

This recipe is ready in 90 minutes

Ready in 1 hour and 30 minutes

4 fall,winter,vegetarian,gluten-free,gluten free,lacto ovo vegetarian antipasti,soup,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:11%

Spoonacular Score: 11%

 

Roasted Tomato Basil Soup is a gluten free and lacto ovo vegetarian hor d'oeuvre. One serving contains 440 calories, 9g of protein, and 33g of fat. This recipe serves 4 and costs $2.16 per serving. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by spoonacular user toprmt. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. If you like this recipe, you might also like recipes such as Roasted Tomato Basil Soup, Roasted Tomato Basil Soup, and Roasted Tomato & Basil Soup.

Ingredients

Servings:
9
9  roma tomatoes
roma tomatoes
3 Tbsps
3 Tbsps ▢ extra virgin olive oil
▢ extra virgin olive oil
2 Tbsps
2 Tbsps unsalted ▢ butter
unsalted ▢ butter
1
1  yellow diced ▢ onion
yellow diced ▢ onion
1 cloves
1 cloves ▢4 garlic
▢4 garlic
1 Tbsp
1 Tbsp fresh ▢ thyme
fresh ▢ thyme
1 tsp
1 tsp ▢ kosher salt
▢ kosher salt
0.5 tsps
0.5 tsps black ▢ ground pepper
black ▢ ground pepper
28 oz
28 oz canned tomatoes
canned tomatoes
1 cup
1 cup fresh ▢ basil
fresh ▢ basil
1 Tbsp
1 Tbsp ▢ sugar
▢ sugar
2 cups
2 cups ▢ chicken stock
▢ chicken stock
0.67 cup
0.67 cup ▢ heavy cream
▢ heavy cream
9  roma tomatoes
9
roma tomatoes
3 Tbsps ▢ extra virgin olive oil
3 Tbsps
▢ extra virgin olive oil
2 Tbsps unsalted ▢ butter
2 Tbsps
unsalted ▢ butter
1  yellow diced ▢ onion
1
yellow diced ▢ onion
1 cloves ▢4 garlic
1 cloves
▢4 garlic
1 Tbsp fresh ▢ thyme
1 Tbsp
fresh ▢ thyme
1 tsp ▢ kosher salt
1 tsp
▢ kosher salt
0.5 tsps black ▢ ground pepper
0.5 tsps
black ▢ ground pepper
28 oz canned tomatoes
28 oz
canned tomatoes
1 cup fresh ▢ basil
1 cup
fresh ▢ basil
1 Tbsp ▢ sugar
1 Tbsp
▢ sugar
2 cups ▢ chicken stock
2 cups
▢ chicken stock
0.67 cup ▢ heavy cream
0.67 cup
▢ heavy cream

Equipment

immersion blender
immersion blender
food processor
food processor
baking sheet
baking sheet
dutch oven
dutch oven
oven
oven
blender
blender
immersion blender
immersion blender
food processor
food processor
baking sheet
baking sheet
dutch oven
dutch oven
oven
oven
blender
blender


Instructions

  • Preheat oven to 375°F.
  • Spread tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper.
  • Roast tomatoes for 1 hour. Remove from oven and set aside.
  • Heat 2 tbsp oil, or butter, in a large pot (or Dutch oven) over medium-high heat.
  • Add onion, and saute for about 5 minutes.
  • Stir in the garlic, thyme, salt, and pepper. Sauté for another minute.
  • Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
  • Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then.
  • Use an immersion blender to purée the soup, or very carefully transfer to a blender or food processor to purée. This would most likely need to be done in a couple batches. Return the soup to the pot.
  • Stir in the cream.
  • To make the mini croutons: Cut a few small pieces of bread in small cubes, add a little oil, diced garlic and basil...bake at 400 for about 7 minutes... these make wonderful croutons!
  • Add the croutons to the top of the served soup.

Price Breakdown

Cost per Serving: $2.15
Ingredient
9 roma tomatoes
3 tablespoons ▢ extra virgin olive oil
2 tablespoons unsalted ▢ butter
1 yellow diced ▢ onion
1 clove ▢4 garlic
1 tablespoon fresh ▢ thyme
½ teaspoons black ▢ ground pepper
28 ounces canned tomatoes
1 cup fresh ▢ basil
1 tablespoon ▢ sugar
2 cups ▢ chicken stock
⅔ cups ▢ heavy cream
Price
$2.10
$0.50
$0.24
$0.24
$0.07
$0.37
$0.03
$1.70
$0.94
$0.02
$1.54
$0.86
$8.62

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
439k Calories
9g Protein
33g Total Fat
31g Carbs
13% Health Score
Limit These
Calories
439k
22%

Fat
33g
51%

  Saturated Fat
14g
92%

Carbohydrates
31g
11%

  Sugar
18g
21%

Cholesterol
73mg
24%

Sodium
1039mg
45%

Get Enough Of These
Protein
9g
18%

Vitamin A
2754IU
55%

Vitamin C
44mg
53%

Vitamin K
55µg
53%

Vitamin E
5mg
36%

Manganese
0.7mg
35%

Potassium
1144mg
33%

Copper
0.56mg
28%

Vitamin B6
0.55mg
28%

Vitamin B3
5mg
26%

Fiber
6g
25%

Iron
3mg
22%

Magnesium
72mg
18%

Vitamin B1
0.27mg
18%

Vitamin B2
0.3mg
18%

Phosphorus
170mg
17%

Folate
64µg
16%

Calcium
139mg
14%

Vitamin B5
0.85mg
8%

Zinc
1mg
8%

Selenium
4µg
6%

Vitamin D
0.38µg
3%

Vitamin B12
0.08µg
1%

covered percent of daily need

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