We used sun-dried tomatoes and sun-dried tomato pasta sauce to play up the roasted plum tomatoes in this creamy bisque-style soup.
What You Need
Original recipe yields 8 servings
3 lb. plum tomatoes, cored, cut into 1/2-inch-thick slices
1 shallot, chopped
1 clove garlic, minced
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh thyme
1 Tbsp. chopped Italian parsley
1 Tbsp. chopped sun-dried tomato es
1 tsp. ground black pepper
1/4 cup olive oil
2 cups half-and-half, divided
1 jar (15 oz.) CLASSICO Sun-Dried Tomato Alfredo Pasta Sauce
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Let's Make It
Heat oven to 450°F.
Combine all ingredients except half-and-half and pasta sauce; spread onto rimmed baking sheet sprayed with cooking spray.
Bake 20 to 25 min. or until lightly browned.
Blend 1 cup half-and-half and half the roasted tomato mixture in blender until smooth; pour into large saucepan. Repeat with remaining half-and-half and roasted tomato mixture.
Stir in pasta sauce; bring to boil on medium heat, stirring frequently. Simmer on medium-low heat 10 min., stirring occasionally.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Prepare using CLASSICO Creamy Alfredo Pasta Sauce.
Prepare using fat-free half-and-half.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.