Roasted Tomato and Zucchini Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 large tomatos1/2 cup extra virgin olive oil1/4 balsamic vineger12 glaric peeled cloves1 large whilte or yellow onion choppedabout 25-30 basil leaves1 large zuchinni sliced2 cups water2 tbsp nonfat milk
1. Preheat oven to 500.
2. Put quartered tomato in a bowl with sliced zucchini and peeled garlic cloves.
3. Mix with 1/4 cup of oil.(Can make with less if you like) and vinegar. Put on sheet pan to roast. Sprinkle with salt and pepper.
4.Roast for about 35 -40 min,
5. Remove from oven and let vegtables cool slightly,
6. In a dutch oven saute onions and some of oil from tomato pan.
7. Add basil and saute for about 2 minutes.
8. Add about 2 cups or water and 2tbsp of nonfat milk,
9. With and immersion blender. Blend mixture until smooth. Add any additional salt on pepper if needed.
10. Let simmer for 10 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user MMRLI11.
2. Put quartered tomato in a bowl with sliced zucchini and peeled garlic cloves.
3. Mix with 1/4 cup of oil.(Can make with less if you like) and vinegar. Put on sheet pan to roast. Sprinkle with salt and pepper.
4.Roast for about 35 -40 min,
5. Remove from oven and let vegtables cool slightly,
6. In a dutch oven saute onions and some of oil from tomato pan.
7. Add basil and saute for about 2 minutes.
8. Add about 2 cups or water and 2tbsp of nonfat milk,
9. With and immersion blender. Blend mixture until smooth. Add any additional salt on pepper if needed.
10. Let simmer for 10 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user MMRLI11.
Nutritional Info Amount Per Serving
- Calories: 140.4
- Total Fat: 7.7 g
- Cholesterol: 0.1 mg
- Sodium: 30.8 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 3.8 g
- Protein: 3.1 g
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