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Roasted Tomato Soup

The kitchen staff at Westport, CT farm-to-table temple The Dressing Room doesn't have the luxury to cook with fresh tomatoes all year round. But to...
8 Servings - 4 hr 20 min -
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Servings:8  | Calories:552 | Total Fat:58g  | Chol:5mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 58g
89 %
Sat Fat 9g
45 %
Total Carb 7g
2 %
Fiber 1g
4 %
Sugars 5g
Cholesterol 5mg
2 %
Sodium 39mg
2 %
Protein 3g
6 %
90% Olive oil
5% Milk
3% Ripe tomatoes
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


6 to 8 ripe tomatoes , cored and cut into wedges or home-canned tomatoes, drained and cut into wedges
2 cups extra olive oil
2 cups scalded milk
1/2 cup sliced fresh basil leaves
Kosher salt and freshly ground black pepper to taste
20 mintues
4 hours (roasting)

Directions : View recipe directions on
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