Roasted Garlic and Pesto Tomato Soup
Source of Recipe
Miami Herald Jan 24, 2002 Source: adapted from Southern Living magazine
List of Ingredients
3 large garlic cloves, peeled and slightly flattened
3 ounces shallots, peeled and halved
1 tablespoon olive oil
1 (14 1/2-ounce) can Italian-style stewed tomatoes
1 1/2 cups chicken broth, divided
1/2 teaspoon hot sauce
1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons prepared pesto
Recipe
Place garlic and shallots in foil-lined pan; drizzle with oil. Bake at 450 degrees for 15 minutes, stirring twice; cool.
In a food processor, combine garlic, shallots, tomatoes, 3/4 cup broth, hot sauce, vinegar, salt and pepper. Process until smooth, stopping to scrape down sides as necessary.
Cook tomato mixture and remaining 3/4 cup broth in medium saucepan over medium heat 5 minutes or until thoroughly heated. Stir in pesto. Makes 2 servings.
Per serving: 264.3 calories (52 percent from fat), 15.4 g fat (2.5 g saturated), 2.5 mg cholesterol, 8.1 g protein, 22.8 g carbohydrates, 1.7 g fiber, 1,384 mg sodium.
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