Roasted Tomato Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 190.3
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 946.3 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 6.0 g
- Protein: 5.1 g
View full nutritional breakdown of Roasted Tomato Soup calories by ingredient
Introduction
Fast, easy, tasty, warm. Great lunch for work at home people like me. Fast, easy, tasty, warm. Great lunch for work at home people like me.Number of Servings: 1
Ingredients
-
2 Romatomatoes, cubed
1 medium (2-1/2" dia) Onions, raw
1 sweet red pepper cubed
3 clove Garlic diced large
1 1tsp Olive Oil
1 tsp Italian Seasoning
40 grams Vermicelli bean thread
2 tsp Bovril Chicken Bouillon concentrate
1 cup water
Tips
This would be good with all kinds of additions. Think eggplant, zuccinin, baby corn. I think the idea is to use fresh though. it really changes things in roasting frozen or fresh.
Directions
1. Place tomato, onion, pepper, and garlic on a backing sheet lined with parchment paper.
2. Sprinkle with oil and Italian seasoning.
3. Roast in oven at 400 degrees for about 20 minutes. Check often. You want some blackening but not burning.
4. bring 1 cup of water and 2 tsp of concentrated bouillon to a boil, add bean thread and cook for about 3 minutes.
5. Pour broth and bean thread in a bowl and then add the roasted vegetables on top.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user HLEGACE.
2. Sprinkle with oil and Italian seasoning.
3. Roast in oven at 400 degrees for about 20 minutes. Check often. You want some blackening but not burning.
4. bring 1 cup of water and 2 tsp of concentrated bouillon to a boil, add bean thread and cook for about 3 minutes.
5. Pour broth and bean thread in a bowl and then add the roasted vegetables on top.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user HLEGACE.