Homemade Roasted Tomato Soup
- Number of Servings: 8
Ingredients
42 ounces chopped tomatoes1/4 + 1/8 cup extra virgin olive oilsalt and pepper3 celery stalks, diced3 small carrots, diced3 yellow onions, diced6 cloves garlic, minced3 cups low sodium chicken broth3 bay leaves1 T butter1/2 cup chopped fresh basil, optional1/4 cup 1% low-fat milk or cream, optional
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto two baking sheets. Season with salt and pepper to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized about 10-15 minutes.
Meanwhile, finely dice the vegetables and mince the garlic. In a saucepan, heat 1/8 cup olive oil over medium-low heat. Add the celery, carrot, onion and garlic and cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15-20 minutes. Add basil and milk (if using). Puree with a hand blender until smooth.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JODEENOVAK.
Strain the chopped canned tomatoes, reserving the juices, and spread onto two baking sheets. Season with salt and pepper to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized about 10-15 minutes.
Meanwhile, finely dice the vegetables and mince the garlic. In a saucepan, heat 1/8 cup olive oil over medium-low heat. Add the celery, carrot, onion and garlic and cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15-20 minutes. Add basil and milk (if using). Puree with a hand blender until smooth.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JODEENOVAK.
Nutritional Info Amount Per Serving
- Calories: 149.9
- Total Fat: 12.6 g
- Cholesterol: 4.3 mg
- Sodium: 678.2 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 1.9 g
- Protein: 2.1 g
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