- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 100.4
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,119.5 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 3.5 g
- Protein: 0.2 g
Roasted Tomato Soup with GarlicSubmitted by: EJORDANE
IntroductionFrom Vegetarian Times: Issue November 1,2006 pg.46 From Vegetarian Times: Issue November 1,2006 pg.46
1 ½ tablespoons olive oil
6 cloves garlic, minced (about 2 tbs)
3 15 oz cans diced fire-roasted tomatoes
6 cups low-sodium vegetable broth
6 tablespoons fresh basil, chopped
2. Stir in tomatoes and broth, and bring to a boil. Reduce heat, and simmer uncovered 25 minutes, or until soup thickens slightly. Remove from heat.
3. Stir in basil. Season with salt and pepper. Ladle soup into bowls.
Number of Servings: 6
Recipe submitted by SparkPeople user EJORDANE.