Roasted Garlic & Tomato Soup
- Number of Servings: 6
Ingredients
16 Roma tomatoes2 heads garlicolive oilsalt2 celery stalks1/2 onion1 bay leaf2 tsp dried oregano2 tsp dried basil1 tsp dried thyme1 can white or red kidney beanswater
Makes approx 10 cups
Preheat oven to 400F. Cut tomatoes in half and place on cooking sheet cut side up. Cut top of garlic cloves off and place on cooking sheet. Drizzle all with oil and sprinkle with salt. Wrap garlic cloves in tinfoil. Bake for 40 minutes.
In large sauce pan, drain the oil and drippings from the roasted tomatoes into pan. Add onion and celery and cook until softened. Stir in tomatoes, water (as much as preferred) and all seasonings. Bring to a boil. Reduce heat. Squeeze cooled garlic into sauce pan and add kidney beans. Simmer for 30 minutes. Puree with blender until smooth.
Number of Servings: 6
Recipe submitted by SparkPeople user MAMACANDI1.
Preheat oven to 400F. Cut tomatoes in half and place on cooking sheet cut side up. Cut top of garlic cloves off and place on cooking sheet. Drizzle all with oil and sprinkle with salt. Wrap garlic cloves in tinfoil. Bake for 40 minutes.
In large sauce pan, drain the oil and drippings from the roasted tomatoes into pan. Add onion and celery and cook until softened. Stir in tomatoes, water (as much as preferred) and all seasonings. Bring to a boil. Reduce heat. Squeeze cooled garlic into sauce pan and add kidney beans. Simmer for 30 minutes. Puree with blender until smooth.
Number of Servings: 6
Recipe submitted by SparkPeople user MAMACANDI1.
Nutritional Info Amount Per Serving
- Calories: 208.6
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,463.8 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 8.3 g
- Protein: 6.8 g
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