roasted tomato vegetable soup
- Number of Servings: 5
Ingredients
10 Roma tomatoes (or 5 beefsteak),cut in half1 large yellow onion, quartered1 Tablespoons olive oil2 celery stalks, roughly chopped5 cloves of garlic, unpeeled½ teaspoon kosher salt2 cups low sodium vegetable broth,Warmed1 can (15 ounce) white beans,drained and rinsed
For roasted vegetables
1. Preheat the oven to 325 degrees and line a large baking sheet with foil or parchment.
2. Toss tomatoes and onion with olive oil. Arrange the tomatoes, skin side down, on one half of baking sheet. On the other side, place onion, celery and unpeeled garlic. Sprinkle entire sheet with salt and roast in oven for 45 minutes. Check once or twice to make sure onions are not burning. Turn them if necessary.
3. Remove from oven, cool, and store until dinner night if making ahead.
For roasted tomato soup
1. Transfer all roasted vegetables to a food processor or blender. Add one cup of stock and puree on medium until fairly smooth. Add as much or as little of the additional stock until you reach a desired consistency. You might have to work in batches depending on the size of your equipment.
2. Pour soup into medium stockpot, add beans, and heat on medium for 10 minutes; add salt and pepper to taste.
Serving Size: 5 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user KITTENKLEIN.
1. Preheat the oven to 325 degrees and line a large baking sheet with foil or parchment.
2. Toss tomatoes and onion with olive oil. Arrange the tomatoes, skin side down, on one half of baking sheet. On the other side, place onion, celery and unpeeled garlic. Sprinkle entire sheet with salt and roast in oven for 45 minutes. Check once or twice to make sure onions are not burning. Turn them if necessary.
3. Remove from oven, cool, and store until dinner night if making ahead.
For roasted tomato soup
1. Transfer all roasted vegetables to a food processor or blender. Add one cup of stock and puree on medium until fairly smooth. Add as much or as little of the additional stock until you reach a desired consistency. You might have to work in batches depending on the size of your equipment.
2. Pour soup into medium stockpot, add beans, and heat on medium for 10 minutes; add salt and pepper to taste.
Serving Size: 5 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user KITTENKLEIN.
Nutritional Info Amount Per Serving
- Calories: 185.2
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 281.2 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 7.7 g
- Protein: 7.7 g
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