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Caroline Hebert: "I love the depth of flavor you get from roasting…" Read More
12Ingredients
90Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- Roma tomatoes (Ripe, Cut in Half - 3 Pounds)
- 1/4 cup olive oil
- 1 Tbsp. salt
- 1 1/2 tsp. pepper
- yellow onion (Chopped - 2 Cups)
- garlic (Minced - 1 Tablespoon)
- 2 Tbsp. butter
- 1/4 tsp. crushed red pepper flakes
- 28 oz. juice
- 4 cups fresh basil leaves
- 1 tsp. fresh thyme leaves
- 1 qt. chicken stock
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol20mg7% |
Sodium2160mg90% |
Potassium760mg22% |
Protein11g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber1g4% |
Sugars21g |
Vitamin A50% |
Vitamin C130% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Caroline Hebert 9 months ago
I love the depth of flavor you get from roasting the tomatoes. I actually doubled the recipe so I could freeze some for quick lunches later. The red pepper flakes added more heat than I expected but it was not unpleasant. It was also a great way to use a bunch of my fresh basil since it went crazy this year. A submersible blender is definitely your best friend for puréing this soup. I love the flavor of this bisque and highly recommend it.