Filter
Reset
Sort ByRelevance
HealthNut
Soup of roma tomatoes
Tomato soup with rosemary, garlic and roma tomatoes.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ºC.
-
Halve the tomatoes in the length and put them in the oven dish with the cutting edge facing up.
-
Halve the shallots in length and lay with the garlic between the tomatoes.
-
Sprinkle everything with the oil and sprinkle with the sugar, pepper and salt.
-
Put the sprigs of rosemary on them and put the bowl in the oven for about 45 minutes.
-
Remove the dish from the oven and remove the rosemary. Scoop everything - including moisture - into the blender.
-
Put the lid on and puree.
-
Add some water if the soup is too thick. Season with salt and pepper. Serve in bowls.
Blogs that might be interesting
-
15 minSide dishpotatoes with skin, Red onion, peanut oil, herb butter,baby potatoes with red onion and herb butter -
80 minSide dishextra pure chocolate, butter, custard powder, whipped cream, vanilla bean, egg, fine cristalsugar, almond,norske suksesskake - norwegian succostart -
20 minSide dishflat leaf parsley, butter, salt, String Beans,string beans with parsley butter -
25 minSide dishroot, caraway seed, butter, honey,roasted sweet carrots
Nutrition
210Calories
Sodium13% DV300mg
Fat25% DV16g
Protein4% DV2g
Carbs4% DV13g
Fiber16% DV4g
Loved it