Vegetarian

Roasted tomato and basil soup is for Dinner.

Roasted tomato and basil soup takes 10 minutes to prepare.

Roasted tomato and basil soup takes 120 minutes to cook.

Roasted tomato and basil soup makes 6 servings.

The ingredients for Roasted tomato and basil soup are:

19 plum tomato Red Ripe Tomatoes
2 tbsp Extra Virgin Olive Oil
4 tbsp Extra Virgin Olive Oil
2 tsp Salt
1 tsp Pepper, black
1 large Onions, raw
14 clove Garlic
.125 tsp crushed red pepper flakes (by TORI7HARRISON)
3.5 cup Tomatoes, red, ripe, canned, whole, no salt added
24 tbsp Basil
1 tsp Rosemary
4 cup Vegetable Broth

Here is how you make Roasted tomato and basil soup:

1. Preheat the oven to 425?F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 35-40 minutes.2. Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add onions and red pepper flakes, and cook, stirring occasionally until the onions are translucent, about 10 minutes. Add the garlic and saut? for 1 more minute. Add the canned tomatoes, basil, rosemary and vegetable broth.3. Transfer the oven-roasted tomatoes (and their liquid) into the stockpot. Bring the mixture to a boil and simmer uncovered for 40 minutes. Use an immersion blender or regular blender to blend the soup to a smooth consistency.Serving Size: Makes 6Number of Servings: 6Recipe submitted by SparkPeople user LUVADOVE.

The nutritional information for Roasted tomato and basil soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 264.1

• Total Fat: 15.6 g
• Cholesterol: 0.0 mg
• Sodium: 1,441.7 mg
• Total Carbs: 32.9 g
• Dietary Fiber: 11.6 g
• Protein: 6.3 g

The dietary needs meet for Roasted tomato and basil soup is Vegetarian