Appetizers / Soups / Salads

Roasted Tomato Soup is for Soup.

Roasted Tomato Soup takes 30 minutes to prepare.

Roasted Tomato Soup takes 45 minutes to cook.

Roasted Tomato Soup makes 20 servings.

The ingredients for Roasted Tomato Soup are:

1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
4 cups grape tomatoes, about 60
4 tbsp Extra Virgin Olive Oil
2 tsp dried tarragon leaves, or 2 Tbsp fresh
2 tsp Kosher salt
1 tsp black pepper
4 tsp Better Than Boullion Chicken base (or substitute vegetable)
10 cup (8 fl oz) Water, tap
2 cups diced Yukon Gold potato

Here is how you make Roasted Tomato Soup:

1. Preheat oven to 350F.2. Place all vegetable, except potato, on a rimmed baking sheet, drizzle with olive oil and tarragon, salt and pepper.3. Bake for 45 minutes or until the vegetable are carmelized and softened.4. In the meantime, in a large pot, boil potato in broth until very soft. If cooked before roasted vegetables are done, remove from heat.5. Add roasted vegetables to large pot with the potato. 6. Blend with an immersion blender, or blend in small batches in a regular blender until smooth or desired consistency.If soup is too thick, add more water or broth.Adjust seasoning to taste.Serving Size:?Makes20 1 cup servings

The nutritional information for Roasted Tomato Soup is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 73.9

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 346.8 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 1.9 g
• Protein: 2.0 g

The dietary needs meet for Roasted Tomato Soup is Vegetarian