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Roasted Roma Tomato and Garlic Soup

4 servings
Soups

Characteristics

No Added Sugars Vegetarian

Nutritional Facts Per Serving

168
Calories
7.81 g
Protein
15.77 g
Carbs
2.43 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 168
  • Fat 8.68 g
    • Saturated  
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   889 mg
  • Carbohydrate 15.77 g
    • Fibre   2.43 g
    • Sugars  
  • Protein 7.81 g
    • Vitamin A 16 %
    • Vitamin C 40 %
    • Calcium 3 %
    • Iron 11 %

Method

Preheat oven 250 degrees F. Cut tomatoes in half lengthwise. Gently squeeze out the seeds and place cut-side-up on a non-stick or parchment paper-lined baking sheet. Top each tomato half with a few garlic slices. Drizzle with the olive oil, and then sprinkle with salt and pepper. Roast 1 hour. Remove and place in a soup pot with the stock and potatoes. Simmer 20 minutes, or until potatoes are tender. Puree the soup in a food processor or blender, and then return to the pot. Bring back to a simmer, and then swirl in the basil and season to taste.

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