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My review
Hearty Hot or Cold Roasted Tomato Soup
Rosa
"A summer/fall specialty, blending the flavors of garden fresh basil and juicy tomatoes. Make this soup when you are feeling tomato rich."
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Ingredients
1 h 15 m servings 152 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.
- Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 152 calories; 11.1 g fat; 11.2 g carbohydrates; 3.3 g protein; 5 mg cholesterol; 973 mg sodium. Full nutrition
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Reviews
Read all reviews 8397 Ratings
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Most helpful positive review
4/28/2003
The flavors in this soup are so delicious and heavenly. The only change I would make is to make sure you peel the tomatoes before putting them in the food processor to get rid of the skins and ...
Most helpful critical review
2/23/2004
The adjective 'hearty' in the title of this recipe is a little misleading. Try 3x tomatoes or 1/3 broth.
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4/28/2003
The flavors in this soup are so delicious and heavenly. The only change I would make is to make sure you peel the tomatoes before putting them in the food processor to get rid of the skins and ...
6/2/2003
I found this to be the best roasted tomato soup recipe I've tried. We doubled the garlic to add additional flavor. We also blended 1/2 the tomatoes/garlic and chopped the other 1/2 to have som...
5/14/2003
It had the taste I was looking for. I used regular tomatoes, not romas. I only used half of the chicken broth because I wanted it thick. I felt if I used the full one quart it would have been...
9/1/2008
I love planting, growing, harvesting and cooking tomatoes...I'm not such a big fan of eating them unless they are perfectly ripe or as spaghetti sauce. I made this strictly because I had bowls ...
7/19/2008
Excellent recipes. I would recommend adding the broth a bit at time instead of all at once. That way you can control how thick the soup is.
9/10/2007
This recipe is great! I make this all the time now. It is a light soup so it is not a meal in itself but the roasted garlic and tomato and the basil just taste so fresh. Make sure you roast...
8/8/2006
I'm making my second batch in three days. Last time I used less broth, and was out of basil---but every drop was so delicious! We like it warm. Today I'm doubling the recipe and I plan to keep a...
2/23/2004
The adjective 'hearty' in the title of this recipe is a little misleading. Try 3x tomatoes or 1/3 broth.