Roasted Tomato Soup with Garlic

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* Exported from MasterCook *

 

Roasted Tomato Soup with Garlic

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Soups and Stews Submitted to Veg-Rec@

Vegan Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds plum tomatoes -- halved lengthwise

8 tablespoons olive oil

3 tablespoons minced garlic

1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 tsp

dried

1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 tsp

dried

1/4 teaspoon or more dried crushed red pepper

6 cups imitation chicken broth/water/or vegetable

broth (site of modification)

6 tablespoons chopped fresh basil

16 1/4 " thick baguette slices

 

Preheat oven to 400 degree. Place tomatoes, cut side up, on large baking sheet.

Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil.

Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.

Transfer tomatoes and any accumulated juices to processor. Using on/off turns,

process until slightly chunky. Heat 3 tablespoons oil in large pot over

medium-high heat. Add garlic and saute until fragrant, about 2 minutes. Stir

in tomatoes, rosemary, thyme and dried crushed red pepper. Add broth/water;

bring to boil. Reduce heat and simmer uncovered until soup thickens slightly.

about 25 minutes. Remove from heat. (Can be prepared 1 day ahead. Cover and

refrigerate. Rewarm soup over medium-high heat before continuing.) Stir in

basil. Season to taste with salt and pepper. Meanwhile, preheat broiler.

Brush both sides of baguette slices with remaining 2 tablespoons oil. Transfer

to large baking sheet. Broil croutons until golden, about 2 minutes per side.

Serve with soup.

 

Description:

" Modified to be Vegetarian "

Source:

" Bon Appetit, February, 1998 (modified) "

 

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Per Serving (excluding unknown items): 588 Calories; 31g Fat (46.5% calories

from fat); 12g Protein; 68g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

638mg Sodium. Exchanges: 3 1/2 Grain(Starch); 3 Vegetable; 6 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0