Roasted Tomato Soup

OPEN SOURCE FOOD
10Ingredients
65Minutes
240Calories

Ingredients

US|METRIC
  • 10 tomatoes (cut in half)
  • 1 onion (large, quartered)
  • 5 cloves garlic
  • 1 red pepper (large)
  • fresh thyme leaves (or 1/2 teaspoon dried)
  • freshly ground pepper
  • 1/4 cup olive oil
  • vegetable stock
  • balsamic (Reduced, for garnish)
  • creme fraiche (for garnish)
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    Directions

    1. Toss all of the ingredients, except the stock with the olive oil, and roast in a pre-heated 400 degree oven for 25 to 30 minutes until the vegetables begin to caramelize and char at the edges and become soft.
    2. Place the roasted vegetables in a soup pot and cover with stock.
    3. Simmer for at least 15 minutes and puree in a food mill. By using a food mill you can remove the tomato skins, if you use a blender the skins will be part of the soup.
    4. Garnish the soup with a couple swishes of reduced Balsamic and Creme Fraiche.
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    NutritionView More

    240Calories
    Sodium32% DV770mg
    Fat25% DV16g
    Protein8% DV4g
    Carbs8% DV23g
    Fiber20% DV5g
    Calories240Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol<5mg2%
    Sodium770mg32%
    Potassium920mg26%
    Protein4g8%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate23g8%
    Dietary Fiber5g20%
    Sugars15g30%
    Vitamin A80%
    Vitamin C140%
    Calcium8%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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