Roasted Garlic & Tomato Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 208.6
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,463.8 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 8.3 g
- Protein: 6.8 g
View full nutritional breakdown of Roasted Garlic & Tomato Soup calories by ingredient
Number of Servings: 6
Ingredients
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16 Roma tomatoes
2 heads garlic
olive oil
salt
2 celery stalks
1/2 onion
1 bay leaf
2 tsp dried oregano
2 tsp dried basil
1 tsp dried thyme
1 can white or red kidney beans
water
Directions
Makes approx 10 cups
Preheat oven to 400F. Cut tomatoes in half and place on cooking sheet cut side up. Cut top of garlic cloves off and place on cooking sheet. Drizzle all with oil and sprinkle with salt. Wrap garlic cloves in tinfoil. Bake for 40 minutes.
In large sauce pan, drain the oil and drippings from the roasted tomatoes into pan. Add onion and celery and cook until softened. Stir in tomatoes, water (as much as preferred) and all seasonings. Bring to a boil. Reduce heat. Squeeze cooled garlic into sauce pan and add kidney beans. Simmer for 30 minutes. Puree with blender until smooth.
Number of Servings: 6
Recipe submitted by SparkPeople user MAMACANDI1.
Preheat oven to 400F. Cut tomatoes in half and place on cooking sheet cut side up. Cut top of garlic cloves off and place on cooking sheet. Drizzle all with oil and sprinkle with salt. Wrap garlic cloves in tinfoil. Bake for 40 minutes.
In large sauce pan, drain the oil and drippings from the roasted tomatoes into pan. Add onion and celery and cook until softened. Stir in tomatoes, water (as much as preferred) and all seasonings. Bring to a boil. Reduce heat. Squeeze cooled garlic into sauce pan and add kidney beans. Simmer for 30 minutes. Puree with blender until smooth.
Number of Servings: 6
Recipe submitted by SparkPeople user MAMACANDI1.
Member Ratings For This Recipe
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