"Beautiful soup fit for company. Serve with gourmet grilled cheese sandwiches; add bacon and 2 different cheeses to make them extra-special." — mellie65
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tomatoes, cut into 8 wedges
extra-virgin olive oil
fresh thyme, chopped
salt and ground black pepper to taste
red pepper flakes
heavy whipping cream
chopped fresh basil
Everyone loved this soup. I did substitute vegetable broth for 1/2 of the chicken stock.
excellent soup especially for what I have in my garden. i didnt quite puree it, so it was a little thicker, but it was good. i used someone's suggestion and added some more sauteed zucchini, after blending the soup, that i set aside from earlier, for some chunkiness. also used light cream rather than heavy, it was delicious. and its got a nice spicy kick from the red pepper. will make again.
very good and easy to make. I used half and half instead of whipping cream. I had fresh tomatoes from the farm. I will be making this again. Thanks
This soup is wonderful. I did make a few minor changes. I added more plum tomatoes than indicated in the recipe, used light cream, and added chopped zucchini at the very end to add a little crunch to the soup. The pepper flakes were more aggressive than we would have liked even though I used less than was indicated, so adjust to your own tastes. This was very enjoyable and an excellent use of veggies from the garden.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Garden Tomato Basil Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 166
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