Roasted Garlic and Pesto Tomato Soup
- Number of Servings: 2
Ingredients
3 Large Garlic Cloves, peeled and slightly flattened3 ounces shallots1 tbsp. oliv oil1 14.5 oz can Italian-style stewed tomatoes1.5 cups vegetable broth1/2 tsp. hot sauce1/5 tsp. saltPepper to tasteOptional: 2 tbsp. prepared pesto
Place garlic and shallots in foil-lined pan; drizzle with oil. Bake at 450 for 15 minutes, stirring twice. Cool.
In a food processor, combine garlic, shallots, tomatoes, 3/4 cup broth, hot sauce, vinegar, salt and pepper. Process until smooth.
Cook mixture and remaining 3/4 cup broth in saucepan over medium heat 5 min or until thoroughly heated. Stir in pesto, if using.
Number of Servings: 2
Recipe submitted by SparkPeople user SHANDRANANETTE.
In a food processor, combine garlic, shallots, tomatoes, 3/4 cup broth, hot sauce, vinegar, salt and pepper. Process until smooth.
Cook mixture and remaining 3/4 cup broth in saucepan over medium heat 5 min or until thoroughly heated. Stir in pesto, if using.
Number of Servings: 2
Recipe submitted by SparkPeople user SHANDRANANETTE.
Nutritional Info Amount Per Serving
- Calories: 173.0
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,975.2 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 2.9 g
- Protein: 4.0 g
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