Roasted Tomato and Garlic Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 44.8
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 533.6 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.3 g
- Protein: 3.3 g
View full nutritional breakdown of Roasted Tomato and Garlic Soup calories by ingredient
Introduction
Just was in the mood for tomato soup and this one sounded good Just was in the mood for tomato soup and this one sounded goodNumber of Servings: 8
Ingredients
-
2 large whole (3" dia) Tomatoes, red, ripe, raw, year round average
1 medium (2-1/2" dia) Onions, raw
1 large (2-1/4 per lb, approx 3- Peppers, sweet, red, fresh
6 cloves Garlic
4 cup Beef stock, home-prepared
1 tsp Salt (table) (by CYNDYY1)
0.5 tsp spices, peppercorns, mixed (fresh grind) (by EXOTEC)
1 tsp Dried Oregano (by ARCTIC.ORCA)
1 tbsp Basil
.33 tbsp Extra Virgin Olive Oil
Tips
This soup probably would be better with roma tomatoes, but was still delicious with beefsteak. I did not remove skins or seeds. You may do this if they give you trouble.
Directions
Preheat oven to 400F.
Cut tomatoes, onions, and peppers into to large chunks. Sprinkle with salt, pepper, oregano, and basil. Spray with olive oil. Cut top off head of garlic. Coat with olive oil and wrap in foil. Roast vegetables for 45 minutes (check garlic around 35 minutes).
Allow garlic to cool until you can handle it. Then squeeze cloves into a soup pot. Add roasted vegetables. Then pour stock over all. Bring to a boil, reduce heat and simmer for 15 minutes.
In two batches, add vegetables to a blender and puree. Be very careful as the soup will be hot.
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user EMPIERCE.
Cut tomatoes, onions, and peppers into to large chunks. Sprinkle with salt, pepper, oregano, and basil. Spray with olive oil. Cut top off head of garlic. Coat with olive oil and wrap in foil. Roast vegetables for 45 minutes (check garlic around 35 minutes).
Allow garlic to cool until you can handle it. Then squeeze cloves into a soup pot. Add roasted vegetables. Then pour stock over all. Bring to a boil, reduce heat and simmer for 15 minutes.
In two batches, add vegetables to a blender and puree. Be very careful as the soup will be hot.
Serving Size: 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user EMPIERCE.