Servings: 6 servings
Calories: 198kcal
Ingredients
- 3 lbs tomatoes halved
- 1 med yellow onion rough chopped
- 1 head garlic cloves separated and peeled
- 3 tablespoon olive oil
- kosher salt to taste
- fresh ground pepper to taste
- 4 cups chicken broth
- ½ cup fresh basil leaves
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- parmesan rind
- ½ cup heavy cream
Instructions
- Toss the tomatoes, onions, and garlic with olive oil and season liberally with kosher salt and fresh ground pepper.
- Roast them in a preheated 425°F oven for 40 minutes.
- After 40 minutes, add the tomatoes, onion, and garlic to a dutch oven along with the remaining ingredients except the heavy cream.
- Bring soup to a simmer and cook for 15-20 minutes.
- Remove the parmesan rind. Using an immersion blender, blend soup to your desired consistency.
- Stir in the heavy cream.
- Serve and enjoy!
Nutrition
Serving: 1serving | Calories: 198kcal | Carbohydrates: 14g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 26mg | Sodium: 600mg | Potassium: 643mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2296IU | Vitamin C: 34mg | Calcium: 64mg | Iron: 1mg
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