Roasted Tomato Soup
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
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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.
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.