Roasted Tomato Soup Recipe With Nutrition Data and Calorie Count

Using a mix of fresh heirlooms, cherry, vine and plum tomatoes this roasted soup is delicious.

Yields:

6 servings

Prep Time:

15 mins

Cook Time:

60 mins

Meal Type:

Soup

Rating:

Ingredients

Directions

Pre-heat oven to 450 °F (220 °C).
Wash, core and cut the fresh tomatoes (mix of heirlooms, cherry, vine and plum tomatoes) into halves.
Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine.
Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later).
Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves (optional), and add to the pot. Use an immersion blender to puree the soup until smooth.
Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

Nutrition Facts

Serving Size 1 serving

Calories

Amount Per Serving 160

% Daily Value*

Nutrition summary:

There are 160 calories in 1 serving of Roasted Tomato Soup.

How long would it take to burn off 160 KCal?
Basketball	16 minutes
Cycling (10 MPH)	22 minutes
Jogging	13 minutes
Running	11 minutes
Swimming (crawl, moderate pace)	16 minutes
Walking	18 minutes
Weight Training	18 minutes
Values estimated based on person weighing 160 lbs.