Soups

Italian Roasted Tomato soup..Kiras

Perfect for fall, healthy fresh roasted italian tomato soup! Enjoy!

4
3-4 lbs plum tomatoes
1 yellow onion, large dice
6 cloves of garlic, peeled (4 left whole for roasting and 2 minced for sauteing)
4 tbs extra virgin olive oil, divided
1/3 cup dry red wine
2 cups chicken stock
1 tbs balsamic vinegar
6oz can tomato paste
1/4 cup fresh basil, finely chopped
1 teaspoon sugar
1/2 tsp red pepper flakes
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4-1/2 cup light or fat free half-and-half if you want it to be a little creamier
Preheat oven to 375. Cut plum tomatoes lengthwise and cut the onion into large chunks. Lay the tomatoes, onions, and 4 garlic cloves onto a large baking sheet lined with parchment or foil. Drizzle with 3 tablespoons of olive oil and season generously with salt and pepper. Roast for 50 min to 1 hour and allow to cool. Once the roasted tomato/onion/garlic mixture has cooled a bit, transfer it to a blender and puree until smooth. In a medium-sized pot over medium heat, add 1 T olive oil, 2 cloves minced garlic, red pepper flakes, salt, and pepper. Cook about 1-2 minutes until garlic is fragrant. Pour in the pureed tomato mixture and cook about 5 minutes. Then add the tomato paste, sugar, chopped basil, red wine, chicken stock and balsamic vinegar and stir to combine. Allow the mixture to come to a boil and then reduce to low and allow it to simmer for 30 minutes to an hour. If you feel the soup is still not smooth enough, you can run through the blender again or use and immersion blender. Season with additional salt and pepper to taste. Top with fresh basil and parmasan.enjoy!
Nutritions

Calories
278

Sodium
787mg
32% DV

Fat
18g
28% DV

Protein
5g
10% DV

Carbs
17g
6% DV

Fiber
3g
14% DV

I love entertaining, even if it is for a smaller group these days. I look forward to dinners with my kids, their spouses, and especially my little grandson. I always try to serve foods that’ll keep them wanting to come back for more, like my Corn Dip.

Corn Dip with Mexican Style Sour Cream Ingredients:
2 cans (15.25 oz) whole kernel sweet corn
1/2 cup onions ( diced )
1 can (4 oz) green chilis ( fire-roasted and diced )
1/3 package block style cream cheese ( full fat )
3/4 cup Mozzarella Cheese ( shredded )
3/4 cup Pepperjack Cheese
1/2 cup LALA Crema Mexicana
1 package tortilla chips
cilantro ( for garnish )
PAM Spray or similar
Nutritions

Calories
8879

Sodium
3818mg
159% DV

Fat
742g
1142% DV

Protein
90g
180% DV

Carbs
45g
15% DV

Fiber
15g
62% DV