Roasted Tomato And Wild Rice Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 91.2
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 43.0 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 3.2 g
- Protein: 2.1 g
View full nutritional breakdown of Roasted Tomato And Wild Rice Soup calories by ingredient
Introduction
Great for lunch Great for lunchNumber of Servings: 6
Ingredients
-
5 teas. olive oil
2 carrots, diced
1 sm. fennel bulb trimmed and diced
1 onion
3 cloves garlic
7.5 cups of water
1 bay leaf
11/4 teas. salt
2 pints cherry tomatoes
Directions
Heat 2 teas. of oil in large pan. Heat carrots, fennel, onion,and garlic,cook until lightly browned Add water rice and bay leaf, and salt bring to boil. Reduce heat and simmer until grains start to pop and rice is tender, about 45 min.
Meanwhile, preheat oven 475. Toss the tomatoes with remaining olive oil and place cut side down . Roast until skins are shriveledand just begin to brown, about 20 min.
Add tomatoes and juices to other pan. Cook until heat through. Discard bay leaf.
1serving =11/4 cup
Number of Servings: 6
Recipe submitted by SparkPeople user SHOLLOW1.
Meanwhile, preheat oven 475. Toss the tomatoes with remaining olive oil and place cut side down . Roast until skins are shriveledand just begin to brown, about 20 min.
Add tomatoes and juices to other pan. Cook until heat through. Discard bay leaf.
1serving =11/4 cup
Number of Servings: 6
Recipe submitted by SparkPeople user SHOLLOW1.