Roasted Tomato-Alfredo Soup - - Jackson, MS

Roasted Tomato-Alfredo Soup


  • 1/4 cup of butter
  • 1/2 cup of onion, chopped
  • 2 cloves of garlic, chopped
  • 4 cups marina sauce*
  • 3 cups alfredo sauce (Bertolli is best)
  • 1/2 cup grated parmesan cheese
  • 3 cups of grape tomatoes, roasted**


Melt butter over medium heat in a soup pot or Dutch oven. Sauté onion and garlic until onion starts to wilt. Add next three ingredients and stir until well combined. Cook until thoroughly heated.

When ready to serve ladle soup into bowls and top with roasted grape tomatoes for garnish.

*I like to use an all-natural bottled marina sauce such as victoria. If you cannot find that then use a high quality marina sauce.

**Toss grape tomatoes in olive oil, salt and pepper and roast in a 400-degree oven until they begin to shrivel.

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