Roasted tomato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 lb Roma (plum) tomatoes1 medium brown onionOne garlic bulb1/2 cup baby carrots, shredded2 tbsp. olive oil3 cups organic, free range fat-free chicken broth1 cup fat free 1/2 and 1/21/2 tsp. Crushed red pepperFresh basil
Half and seed the tomatoes, and place cut-side up on a cookie sheet. Broil on low for 20-30 minutes until wilted and tops are browned. Allow to cool, and peel. While they are cooling, peel the garlic and onion, and sautee garlic, onion and carrots in olive oil in a 4 quart pot. Add tomatoes and broth to sautee, then bring to a boil. Add basil and red pepper, then allow to boil 1-2 more minutes. Take off the stove and allow to cool somewhat before pouring into a blender 1/2 at a time. If it is too hot, the released steam will push the top off of the blender! Once the entire mixture has been blended, return it to the pot and bring to a simmer. Add 1/2 and 1/2 and stir until fully blended. Warm until time to serve. Refrigerate leftovers.
Nutritional Info Amount Per Serving
- Calories: 130.0
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 275.8 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 3.6 g
- Protein: 4.4 g
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