Fire Roasted Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 T. olive oil 2 large onion, chopped (2 cups) 4 cloves garlic, finely chopped 4 cans (14.5 oz each) fire roasted diced tomatoes, undrained 3 1/2 cups fat free reduced-sodium chicken broth 4 tablespoons chopped fresh basil leaves 2 teaspoon sugar 1/2 teaspoon crushed red pepper flakes 1 cup fat free half & half
1. Heat olive oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
2. Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.
3. In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in half & half and remaining 1 tablespoon basil.
Makes 8 servings. (1 1/3 cups each)
Number of Servings: 8
Recipe submitted by SparkPeople user MAMA3BEARS.
2. Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.
3. In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture. Heat over medium heat until hot. Remove from heat. Stir in half & half and remaining 1 tablespoon basil.
Makes 8 servings. (1 1/3 cups each)
Number of Servings: 8
Recipe submitted by SparkPeople user MAMA3BEARS.
Nutritional Info Amount Per Serving
- Calories: 133.9
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 810.5 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 4.6 g
- Protein: 2.5 g
Member Reviews