Roast Tomato and Basil Soup With Olive Oil Toasts
65 mins (prep 15, cooking 50)
9 ingredients
4 servings
This is a great autumn soup to use up tomatoes fresh from the garden, when they are so full of flavour and the thought of bland, tasteless winter tomatoes in the shops makes you want to cry. As with many recipes I have come to love, this one is from the UK chef Nigel Slater.

Categories:  vegan , seasonal , easy , tomato , oven , fall , equipment , <-4-hours , vegetarian , soups-&-stews , vegetable , time-to-make ,
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Serving Size (241.42 g)
Servings 4
Amount per Serving
Calories 212.97 Calories from Fat 114.3
% Daily Value *
Total Fat 12.7g 78.13%
Saturated Fat 2.23g 44.51%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 48.7mg 8.12%
Total Carbohydrate 24.32g 32.43%
Dietary Fiber 13.35 g 213.6%
Sugars 8.51 g %
Protein 9.2g 73.57%
Vitamin A 1504.04IU% Vitamin C 47.04mg%
Calcium 688.59mg% Iron 27.64mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cloves garlic, french bread, fresh ground black pepper