Roasted Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 pounds tomatoes6 garlic cloves1 small onion3 Tbsp olive oil1/2 c. chopped fresh basil2 c. vegetable broth2 Tbsp butter1/2 c. 2% milk
1. Preheat the oven to 450.
2. Core and halve the tomatoes, peel the garlic and place on a baking sheet. Drizzle with olive oil, salt and pepper.
3. Roast for 20-30 minutes.
4. Transfer to a soup pot, including all the roasting juices.
5. Add the basil, butter and broth.
6. Bring to a boil, reduce the heat and simmer for 15-20 minutes.
7. Add the milk and use an immersion blender to puree the soup to your liking!
Number of Servings: 6
Recipe submitted by SparkPeople user COMPASSLOST1.
2. Core and halve the tomatoes, peel the garlic and place on a baking sheet. Drizzle with olive oil, salt and pepper.
3. Roast for 20-30 minutes.
4. Transfer to a soup pot, including all the roasting juices.
5. Add the basil, butter and broth.
6. Bring to a boil, reduce the heat and simmer for 15-20 minutes.
7. Add the milk and use an immersion blender to puree the soup to your liking!
Number of Servings: 6
Recipe submitted by SparkPeople user COMPASSLOST1.
Nutritional Info Amount Per Serving
- Calories: 133.0
- Total Fat: 9.5 g
- Cholesterol: 12.0 mg
- Sodium: 336.3 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 2.1 g
- Protein: 2.4 g
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