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Tomato Soup (Patrick and Gina Neely) Recipe

Tomato Soup (Patrick and Gina Neely) Recipe

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Ingredients:

Serving

3 lb, medium plum tomatoes , halved lengthwise
4 tbsp olive oil
salt and freshly ground black pepper
pinch sugar
3 tbsp butter
4 shallots, chopped
2 tbsp tomato paste
4 cups chicken stock
1/2 tsp cayenne
1 cup heavy cream
3 tbsp chiffonade fresh basil leaves

Directions:

Preheat oven to 400 degrees F.
Arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. Drizzle the tomatoes with olive oil, making sure they are well covered. Season with salt, pepper and sugar.
Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly.
Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock and cayenne. Add heavy cream and heat over low heat. Bring up to a boil then reduce heat to low and let simmer for 10 minutes. Add the roasted tomatoes to the pan.
Puree with an immersion blender. Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	537.96 Kcal (2252 kJ)
Calories from fat	325.48 Kcal
		% Daily Value*
Total Fat	36.16g	56%
Cholesterol	71.2mg	24%
Sodium	390.77mg	16%
Potassium	1536.21mg	33%
Total Carbs	44.52g	15%
Sugars	24.85g	99%
Dietary Fiber	7.08g	28%
Protein	14.95g	30%
Vitamin C	58.6mg	98%
Vitamin A	0.1mg	4%
Iron	1.4mg	8%
Calcium	107.2mg	11%

Amount Per 100 g
Calories	71.44 Kcal (299 kJ)
Calories from fat	43.22 Kcal
		% Daily Value*
Total Fat	4.8g	56%
Cholesterol	9.45mg	24%
Sodium	51.89mg	16%
Potassium	203.99mg	33%
Total Carbs	5.91g	15%
Sugars	3.3g	99%
Dietary Fiber	0.94g	28%
Protein	1.99g	30%
Vitamin C	7.8mg	98%
Iron	0.2mg	8%
Calcium	14.2mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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