Roasted Tomato and Vegetable Soup

Name: Roasted Tomato and Vegetable Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10
Ingredients: 10-12 miscellaneous tomatoes; 6-7 cloves of garlic DO NOT REMOVE SKINS; 1/2 sweet yellow onion cut into large chunks; 1 tbsp olive oil; Sea salt and freshly cracked pepper to taste; 4 cups of chicken or vegetable broth; 3 carrots diced; 2 celery stalks diced; 1 zucchini diced; 2 cups of kale chopped; 1 15 oz can of garbanzo beans or white beans drained and rinsed; 6-7 fresh basil leaves chiffonade; Feta cheese for topping

Minutes to Prepare: 10
Minutes to Cook: 45

Number of Servings: 10

Ingredients

10-12 miscellaneous tomatoes6-7 cloves of garlic, DO NOT REMOVE SKINS 1/2 sweet yellow onion, cut into large chunks1 tbsp olive oilSea salt and freshly cracked pepper, to taste4 cups of chicken or vegetable broth3 carrots, diced2 celery stalks, diced1 zucchini, diced2 cups of kale, chopped1 15 oz can of garbanzo beans or white beans, drained and rinsed6-7 fresh basil leaves, chiffonadeFeta cheese, for topping

Directions

Preheat the oven to 375 degrees; line a baking sheet with tin foil then coat with cooking spray. Quarter the tomatoes, cut the onions and break up the head of garlic (KEEP SKINS ON SO THEY DON'T BURN). Spread the tomatoes, onions, and garlic all over the lined baking sheet. Drizzle with olive oil over the top, then sprinkle with sea salt and freshly cracked pepper; toss to coat.
Place in the oven and roast for 30-40 minutes; or until vegetables are really soft and the tomatoes are still juicy. Remove from the oven and let cool.
Once they have cooled, carefully peel the skin off the cloves of garlic. Spoon the tomatoes, onions, garlic and juices into a small Dutch oven then add the chicken broth to the tomato mixture. Using an immersion blender, blend the vegetables until smooth, making sure there are no chunks.
Add the carrots and celery; cook for 30 minutes or until vegetables are tender. Add the zucchini, kale, and garbanzo beans and cook for 5 minutes. Serve with feta cheese sprinkled on top if desired. Enjoy.

Number of Servings: 10

Recipe submitted by SparkPeople user COMMANDERMANDER.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 108.2
Total Fat: 1.7 g
Cholesterol: 2.0 mg
Sodium: 562.0 mg
Total Carbs: 20.8 g
Dietary Fiber: 4.7 g
Protein: 4.6 g

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