0 (0)

Categories: Appetizers, Soups, Vegetarian

Roasted Tomato Soup

Roasted Tomato Soup
Lawrence K. Ho / Los Angeles Times

It's unfortunate that our food cravings don't always coincide with the season. You can't get a perfectly ripe, juicy peach in January, no matter where it's been flown in from. You can, however, work with what you've got with pretty ... Read more

Total time: 10 minutes | Serves 2
  • 6 roasted tomatoes
  • 1 3/4 cups vegetable stock
  • 1 tablespoon cream
  • Salt, pepper
  • Croutons

Step 1Place tomatoes and stock in blender and puree until smooth, about 2 minutes. Turn into medium saucepan and heat over medium heat until hot, 3 to 4 minutes. Stir in cream and add salt and pepper to taste. Serve with croutons.

Each serving:
175 calories; 1,035 mg sodium; 5 mg cholesterol; 16 grams fat; 8 grams carbohydrates; 1 gram protein; 0.61 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Shishito peppers tempura
Tomato risotto
Topik (layered garbanzo bean pate )
Ensalada Playa Los Gatos