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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 141.5
  • Total Fat: 3.5 g
  • Cholesterol: 8.2 mg
  • Sodium: 973.4 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 8.3 g

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

Submitted by: BECCAPAX

Introduction

This is a healthier, creamier version of Ina Garten's roasted tomato soup. This is a healthier, creamier version of Ina Garten's roasted tomato soup.
Number of Servings: 6

Ingredients

    6 roma tomatoes, sliced into quarters
    Spray olive oil
    1 tsp smoked sea salt (if using regular salt, use less or to taste)
    1 tsp fresh ground back pepper
    1 tbsp unsalted butter
    1/2 tsp cayenne pepper
    1/2 yellow onion, chopped
    6 garlic cloves, pressed
    1 large can of whole tomatoes, in juice
    25 fresh basil leaves
    1 tsp fresh thyme
    4 cups vegetable broth
    1 can evaporated milk, fat free or low fat

Directions

Preheat oven to 400 degrees. Coat a baking sheet with olive oil spray, and toss together fresh quartered tomatoes, ground pepper, and salt. Spray again and roast for about 40 minutes, stirring a few times.

Spray a soup pot with olive oil and add unsalted butter. Cook cayenne pepper, onion, and garlic on medium heat until onions are clear and a little brown. Add the vegetable stock, canned tomatoes with juice, thyme, basil, and toasted tomatoes from the oven. Stir well, bring to a boil, and simmer uncovered for 40 minutes.

Let cool, then using an immersion blender, blend to desired consistency. I like to leave a few chunks. Add can of evaporated milk, stir well, then hear to desired eating temperature.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user BECCAPAX.






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