Roasted Tomato Soup

Serves: 4
Total Calories: 416


4 pounds Italian plum tomatoes, halved
4 cloves garlic, peeled, halved and crushed
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons sugar
2 ounces fresh basil
16 ounces low salt chicken stock
1/2 cup oyster cracker


Spread the plum tomatoes and garlic on a baking tray and sprinkle with olive oil, salt, pepper, thyme, oregano and basil. Bake at 300 degrees for one hour. Cool the tomatoes and puree in a food processor until smooth. Add the fresh basil and pulse the processor enough to chop the basil. Add the chicken stock.

Serve hot and garnish with the oyster crackers.

Nutritional Facts:

Serves: 4
Total Calories: 416
Calories from Fat: 245

This Roasted Tomato Soup recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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