Roasting the tomatoes adds an intensely deep flavor and buttery texture that defines comfort.

Karen Rankin
Recipe by Cooking Light May 2016

Gallery

Iain Bagwell Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
15 mins
total:
1 hr 30 mins
Yield:
Serves 8 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Combine tomatoes, shallots, garlic, oregano, 1 1/2 teaspoons oil, 1/2 teaspoon salt, and pepper; toss. Arrange tomato mixture on a baking sheet lined with parchment paper. Bake at 375° for 1 hour or until slightly caramelized.

  • Heat a Dutch oven over medium heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add leek; cover, reduce heat to low, and cook 8 minutes. Add tomato mixture and any accumulated liquid to pan; cook 2 minutes. Add stock, rind, basil leaves and stems, and remaining 1/2 teaspoon salt. Simmer, stirring occasionally, about 15 minutes or until liquid is slightly reduced. Remove and discard rind and stems. Place soup in a blender; blend until smooth. Divide soup evenly among 8 soup bowls; drizzle evenly with remaining 1 tablespoon oil.

Source

Amazing Recipe Makeovers, Oxmoor House, copyright 2016.

Nutrition Facts

91 calories; fat 4.1g; saturated fat 0.6g; mono fat 2.8g; poly fat 0.5g; protein 4g; carbohydrates 12g; fiber 2g; cholesterolmg; iron 1mg; sodium 289mg; calcium 50mg; sugars 5g; added sugarg.