Photo: Cala
Roasted Tomato Soup
9 ingredients
openrecipes
In this recipe from Chef Ray Garcia, roasting further concentrates the flavor of these early harvested tomatoes. If Early Girls are not available, substitute large plum tomatoes or high-quality canned San Marzano tomatoes.
Estimated Nutrition (whole recipe, rough)
205
Calories
3g
Protein
14g
Fat
19g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 20 Early Girl tomatoes
- 4 Tbs. extra-virgin olive oil, plus more for serving
- Kosher salt and freshly ground pepper, to taste
- 1 large yellow onion, diced
- 4 celery stalks, diced
- 2 leeks, white and light green portions, diced
- 2 Tbs. roasted garlic
- 8 cups vegetable stock, plus more as needed
- 2 Tbs. fresh thyme leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes