Roasted Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
10-12 Red Ripe Roma Tomatoes, quartered1 medium Red pepper, sliced1 small onion, roughly chopped2 cloves garlic1 stalk celery, roughly chopped1 carrot, skinned & roughly chopped2 Tbs. Olive OilSalt & PepperWater (pref boiled)
Preheat oven to 425 while prepping ingredients. Place tomatoes (quartered), red pepper sliced, chopped onion, garlic cloves, chopped celery, chopped carrot. Drizzle Olive Oil, salt & pepper over the vegetables and stir around.
Place in the preheated oven and roast, stirring occasionally for 30-40 minutes - until veggies are soft but not charred or burnt.
While the vegetables are roasting, boil water. When vegetables are finished roasting pour into a pot and add the boullion cubes and about 1 to 2 cups water. Using an immersion blender, blend until smooth. Continue adding water until soup is your desired consistency. You may also do this using a blender, pulsing in batches until smooth.
Serving Size: 6 1 cup servings +
Number of Servings: 6
Recipe submitted by SparkPeople user KBABE1968.
Place in the preheated oven and roast, stirring occasionally for 30-40 minutes - until veggies are soft but not charred or burnt.
While the vegetables are roasting, boil water. When vegetables are finished roasting pour into a pot and add the boullion cubes and about 1 to 2 cups water. Using an immersion blender, blend until smooth. Continue adding water until soup is your desired consistency. You may also do this using a blender, pulsing in batches until smooth.
Serving Size: 6 1 cup servings +
Number of Servings: 6
Recipe submitted by SparkPeople user KBABE1968.
Nutritional Info Amount Per Serving
- Calories: 80.4
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 25.1 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.2 g
- Protein: 1.4 g
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