Roasted Tomato Soup Recipe

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Nutrition per serving    (USDA % daily values)
CAL
542
FAT
182%
CHOL
3%
SOD
2%

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Ingredients for 8 servings

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

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