Roasted Tomato and Garlic Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 large whole (3" dia) Tomatoes, red, ripe, raw, year round average 1 medium (2-1/2" dia) Onions, raw 1 large (2-1/4 per lb, approx 3- Peppers, sweet, red, fresh 6 cloves Garlic 4 cup Beef stock, home-prepared 1 tsp Salt (table) (by CYNDYY1) 0.5 tsp spices, peppercorns, mixed (fresh grind) (by EXOTEC) 1 tsp Dried Oregano (by ARCTIC.ORCA) 1 tbsp Basil .33 tbsp Extra Virgin Olive Oil
Preheat oven to 400F.
Cut tomatoes, onions, and peppers into to large chunks. Sprinkle with salt, pepper, oregano, and basil. Spray with olive oil. Cut top off head of garlic. Coat with olive oil and wrap in foil. Roast vegetables for 45 minutes (check garlic around 35 minutes).
Allow garlic to cool until you can handle it. Then squeeze cloves into a soup pot. Add roasted vegetables. Then pour stock over all. Bring to a boil, reduce heat and simmer for 15 minutes.
In two batches, add vegetables to a blender and puree. Be very careful as the soup will be hot.
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user EMPIERCE.
Cut tomatoes, onions, and peppers into to large chunks. Sprinkle with salt, pepper, oregano, and basil. Spray with olive oil. Cut top off head of garlic. Coat with olive oil and wrap in foil. Roast vegetables for 45 minutes (check garlic around 35 minutes).
Allow garlic to cool until you can handle it. Then squeeze cloves into a soup pot. Add roasted vegetables. Then pour stock over all. Bring to a boil, reduce heat and simmer for 15 minutes.
In two batches, add vegetables to a blender and puree. Be very careful as the soup will be hot.
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user EMPIERCE.
Nutritional Info Amount Per Serving
- Calories: 44.8
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 533.6 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.3 g
- Protein: 3.3 g
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