Appetizers / Soups / Salads

Manchego Tomato Soup is for Soup.

Manchego Tomato Soup takes 20 minutes to prepare.

Manchego Tomato Soup takes 60 minutes to cook.

Manchego Tomato Soup makes 6 servings.

The ingredients for Manchego Tomato Soup are:

1 tbsp olive oil
3 shallots, chopped
1 head roasted garlic
1/2 tsp smoked hot paprika
1/4 cup tomato paste
1/4 cup dry white wine
2.2 lbs (1 kg) fresh or flash-frozen tomatoes, chopped
6 cups water
1 tsp Kosher salt
1 sprig fresh rosemary
1 tsp honey
1 medium russet potato, finely grated
1/2 cup split peas
2.5 oz Manchego cheese

Here is how you make Manchego Tomato Soup:

In a large, heavy bottomed pot over medium high heat, heat the oil.Add the shallots and cook, stirring, until golden - about 3 minutes.Add the roasted garlic and cook 1 minute.Sprinkle with paprika and cook 30 seconds, then add tomato paste and cook 1 minute more, stirring constantly.Pour in the wine and deglaze the pot, then add tomatoes, water, salt, rosemary and honey.Cover and cook 15 minutes, until tomatoes begin to break down.Stir in the potato and split peas, re-cover and cook 45 minutes, until split peas are completely soft.Using an immersion blender (or working in batches with a regular blender) puree until smooth.Return to medium-low heat and add the cheese, stirring until everything is incorporated and cheese melts.Serving Size: Serves 6Number of Servings: 6Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Manchego Tomato Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 171.9

• Total Fat: 5.8 g
• Cholesterol: 7.0 mg
• Sodium: 203.0 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 4.7 g
• Protein: 7.7 g

Manchego Tomato Soup is Spanish cuisine.

The dietary needs meet for Manchego Tomato Soup is Vegetarian