Roasted Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 Romatomatoes, cubed1 medium (2-1/2" dia) Onions, raw 1 sweet red pepper cubed3 clove Garlic diced large1 1tsp Olive Oil 1 tsp Italian Seasoning40 grams Vermicelli bean thread 2 tsp Bovril Chicken Bouillon concentrate1 cup water
1. Place tomato, onion, pepper, and garlic on a backing sheet lined with parchment paper.
2. Sprinkle with oil and Italian seasoning.
3. Roast in oven at 400 degrees for about 20 minutes. Check often. You want some blackening but not burning.
4. bring 1 cup of water and 2 tsp of concentrated bouillon to a boil, add bean thread and cook for about 3 minutes.
5. Pour broth and bean thread in a bowl and then add the roasted vegetables on top.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user HLEGACE.
2. Sprinkle with oil and Italian seasoning.
3. Roast in oven at 400 degrees for about 20 minutes. Check often. You want some blackening but not burning.
4. bring 1 cup of water and 2 tsp of concentrated bouillon to a boil, add bean thread and cook for about 3 minutes.
5. Pour broth and bean thread in a bowl and then add the roasted vegetables on top.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user HLEGACE.
Nutritional Info Amount Per Serving
- Calories: 190.3
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 946.3 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 6.0 g
- Protein: 5.1 g
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