Roasted Tomato Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 80.4
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 25.1 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.4 g

View full nutritional breakdown of Roasted Tomato Soup calories by ingredient


Introduction

This is a soup I make on cold winter days when I need to be warmed from the inside out. This is a soup I make on cold winter days when I need to be warmed from the inside out.
Number of Servings: 6

Ingredients

    10-12 Red Ripe Roma Tomatoes, quartered
    1 medium Red pepper, sliced
    1 small onion, roughly chopped
    2 cloves garlic
    1 stalk celery, roughly chopped
    1 carrot, skinned & roughly chopped
    2 Tbs. Olive Oil
    Salt & Pepper
    Water (pref boiled)

Directions

Preheat oven to 425 while prepping ingredients. Place tomatoes (quartered), red pepper sliced, chopped onion, garlic cloves, chopped celery, chopped carrot. Drizzle Olive Oil, salt & pepper over the vegetables and stir around.

Place in the preheated oven and roast, stirring occasionally for 30-40 minutes - until veggies are soft but not charred or burnt.

While the vegetables are roasting, boil water. When vegetables are finished roasting pour into a pot and add the boullion cubes and about 1 to 2 cups water. Using an immersion blender, blend until smooth. Continue adding water until soup is your desired consistency. You may also do this using a blender, pulsing in batches until smooth.

Serving Size: 6 1 cup servings +

Number of Servings: 6

Recipe submitted by SparkPeople user KBABE1968.