Roasted Garlic and Pesto Tomato Soup
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 173.0
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,975.2 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 2.9 g
- Protein: 4.0 g
View full nutritional breakdown of Roasted Garlic and Pesto Tomato Soup calories by ingredient
Introduction
I did not calculate with Pesto I did not calculate with PestoNumber of Servings: 2
Ingredients
-
3 Large Garlic Cloves, peeled and slightly flattened
3 ounces shallots
1 tbsp. oliv oil
1 14.5 oz can Italian-style stewed tomatoes
1.5 cups vegetable broth
1/2 tsp. hot sauce
1/5 tsp. salt
Pepper to taste
Optional: 2 tbsp. prepared pesto
Directions
Place garlic and shallots in foil-lined pan; drizzle with oil. Bake at 450 for 15 minutes, stirring twice. Cool.
In a food processor, combine garlic, shallots, tomatoes, 3/4 cup broth, hot sauce, vinegar, salt and pepper. Process until smooth.
Cook mixture and remaining 3/4 cup broth in saucepan over medium heat 5 min or until thoroughly heated. Stir in pesto, if using.
Number of Servings: 2
Recipe submitted by SparkPeople user SHANDRANANETTE.
In a food processor, combine garlic, shallots, tomatoes, 3/4 cup broth, hot sauce, vinegar, salt and pepper. Process until smooth.
Cook mixture and remaining 3/4 cup broth in saucepan over medium heat 5 min or until thoroughly heated. Stir in pesto, if using.
Number of Servings: 2
Recipe submitted by SparkPeople user SHANDRANANETTE.