Homemade Roasted Tomato Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 149.9
- Total Fat: 12.6 g
- Cholesterol: 4.3 mg
- Sodium: 678.2 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 1.9 g
- Protein: 2.1 g
View full nutritional breakdown of Homemade Roasted Tomato Soup calories by ingredient
Introduction
Fabulous homemade tomato soup with plenty of veggies for only 150 calories a serving! Fabulous homemade tomato soup with plenty of veggies for only 150 calories a serving!Number of Servings: 8
Ingredients
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42 ounces chopped tomatoes
1/4 + 1/8 cup extra virgin olive oil
salt and pepper
3 celery stalks, diced
3 small carrots, diced
3 yellow onions, diced
6 cloves garlic, minced
3 cups low sodium chicken broth
3 bay leaves
1 T butter
1/2 cup chopped fresh basil, optional
1/4 cup 1% low-fat milk or cream, optional
Tips
For a really decadent soup, double the amount of olive oil and butter and use 1/2 cup cream.
Directions
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto two baking sheets. Season with salt and pepper to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized about 10-15 minutes.
Meanwhile, finely dice the vegetables and mince the garlic. In a saucepan, heat 1/8 cup olive oil over medium-low heat. Add the celery, carrot, onion and garlic and cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15-20 minutes. Add basil and milk (if using). Puree with a hand blender until smooth.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JODEENOVAK.
Strain the chopped canned tomatoes, reserving the juices, and spread onto two baking sheets. Season with salt and pepper to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized about 10-15 minutes.
Meanwhile, finely dice the vegetables and mince the garlic. In a saucepan, heat 1/8 cup olive oil over medium-low heat. Add the celery, carrot, onion and garlic and cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15-20 minutes. Add basil and milk (if using). Puree with a hand blender until smooth.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JODEENOVAK.