roasted tomato soup
- Number of Servings: 8
Ingredients
Red Ripe Tomatoes, 5 large whole (3" dia) *Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4" Onions, raw, 1 medium (2-1/2" dia) Jalapeno Peppers, 1 pepper Chicken Broth, 1.5 cup (8 fl oz) Garlic, 2 cloves Salt, 2 tspPepper, black, 2 tspOlive Oil, .25 cup
lay all the vegetables on a baking sheet, cut in quarters. pour the olive oil on top, salt pepper and mix'em. roast'em at 350 in the oven for 45 minutes. take'em out of the oven, blend all of them in a blender, pour in a pot with the chicken stock and let it get to a boil, add salt and pepper to taste. serve with some parmesan cheese on top and croutons(optional) enjoy!!!!
Number of Servings: 8
Recipe submitted by SparkPeople user DANUTA28.
Number of Servings: 8
Recipe submitted by SparkPeople user DANUTA28.
Nutritional Info Amount Per Serving
- Calories: 99.2
- Total Fat: 7.3 g
- Cholesterol: 0.9 mg
- Sodium: 772.8 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.1 g
- Protein: 1.6 g
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