1 (14.5 ounces) can unsalted fire roasted diced tomatoes, undrained
3/8 teaspoon kosher salt
2 tablespoons half and half
3/4 teaspoon freshly ground black
2 tablespoons minced fresh chives
Instructions
1. Preheat oven to 400°.
2. Working with 1 beefsteak tomato at a time, squeeze halves
into a bowl; reserve seeds and juice. Arrange garlic and
tomatoes, cut sides down, in a single layer on a foil-lined jelly-
roll pan; coat with cooking spray. Bake at 400° for 50 minutes
or until tomatoes are lightly charred. Reserve juices.
3. Melt butter in a large Dutch oven over medium-high heat.
Add rice; sauté 1 minute or until toasted. Add reserved tomato
juices, tomato mixture, stock, canned tomatoes, and salt to
pan. Bring to a boil. Reduce heat, and simmer 40 minutes.
4. Place half of soup mixture in a blender. Remove center
piece of blender lid (to allow steam to escape); secure blender
lid on blender. Place a clean towel over opening in blender lid
(to avoid splatters). Blend until smooth. Strain through a fine
sieve over a bowl; discard solids. Pour into a large bowl.
Repeat procedure with remaining soup mixture. Stir in half-
and-half and pepper. Sprinkle with chives, if desired.
Nutritional Information
Calories 152
Fat 3.3 g
Satfat 1.6 g
Monofat 0.8 g
Polyfat 0.4 g
Protein 7 g
Carbohydrate 25 g
Fiber 4 g
Cholesterol 7 mg
Iron 1 mg
Sodium 273 mg
Calcium 55 mg
Originally Submitted
6/8/2015
0 Out of 5 from
0 reviews
You can add this Roasted Tomato and Garlic Soup recipe to your own private DesktopCookbook.
