Roasted Tomato Soup with Garlic

Roasted Tomato Soup with Garlic

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 100.4
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,119.5 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 0.2 g

View full nutritional breakdown of Roasted Tomato Soup with Garlic calories by ingredient
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From Vegetarian Times: Issue November 1,2006 pg.46 From Vegetarian Times: Issue November 1,2006 pg.46
Number of Servings: 6


    1 tablespoons olive oil
    6 cloves garlic, minced (about 2 tbs)
    3 15 oz cans diced fire-roasted tomatoes
    6 cups low-sodium vegetable broth
    6 tablespoons fresh basil, chopped


Heat oil in large saucepan over medium heat. Add garlic, and cook 1 minute, or until fragrant, stirring often.
2. Stir in tomatoes and broth, and bring to a boil. Reduce heat, and simmer uncovered 25 minutes, or until soup thickens slightly. Remove from heat.
3. Stir in basil. Season with salt and pepper. Ladle soup into bowls.

Number of Servings: 6

Recipe submitted by SparkPeople user EJORDANE.

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Member Ratings For This Recipe

  • Very Good
    simple but effective, though I had a bunch of tomatoes on hand that I roasted and peeled. Stick/immersion blender really helps. - 9/30/09

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