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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 175.3
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,541.8 mg
  • Total Carbs: 39.4 g
  • Dietary Fiber: 7.7 g
  • Protein: 5.7 g

View full nutritional breakdown of Wintertime Tomato Soup calories by ingredient
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Wintertime Tomato Soup

Submitted by: PIGLET63


Number of Servings: 2

Ingredients

    1 (28-ounce or 35-ounce) can whole peeled tomatoes
    1 tablespoon fresh thyme leaves, optional
    3 cloves garlic, minced (1 tablespoon)
    1 medium carrot, finely diced
    1 small onion, halved and thinly sliced
    Salt and freshly ground black pepper
    1 quart (4 cups) vegtable stock or water
    1/4 cup chopped fresh flat-leaf parsley

Directions

Heat oven to 375 degrees. Drain tomatoes and reserve liquid. Halve them and put in a roasting pan; spray with olive oil and the thyme, if using. Roast, turning once or twice, until lightly browned, about 30 minutes. Use wooden spoon to scrape up browned bits from pan, adding a little liquid if necessary.

Spray olive oil in a deep skillet or medium saucepan over medium-high heat. When it's hot, add garlic and cook just until it begins to color, a minute or so. Add carrot and onion and cook, sprinkling with salt and pepper and stirring, for about 5 minutes. Stir in stock , along with contents of roasting pan and reserved tomato juice.

Turn heat to high and bring soup to a boil, then lower heat so it bubbles gently. Cover and cook until vegetables are very tender, 20 to 30 minutes. Garnish with parsley and serve.

Serving Size: 2

Number of Servings: 2

Recipe submitted by SparkPeople user PIGLET63.






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