|Home > Nutrition > Healthy Recipes > Roasted Tomato Soup|
Nutrition Information:Calories: 91
Protein: 3 g
Carbs: 13 g
Fat: 1 g
Saturated Fat: 0 g
Sodium: 34 mg
Fiber: 3 g
|1||Preheat oven to 400. Peel tomatoes by boiling for about 1-2 minutes and transferring to a bowl of ice water. With a knife, make an “x” on the bottom of the tomato and peel skin away.|
|2||Sauté onion, celery and garlic in olive oil until onions are soft. Place tomatoes, basil, bay leaf and sautéed onion, celery and garlic in a large baking dish and add white wine.|
|3||Bake for about 10 minutes. Add water and bake for 20 additional minutes or until volume is reduced by about one-third. Discard bay leaf.|
|4||Working in batches, puree soup mixture and return to a large serving bowl or soup pot. Add black pepper to taste and garnish with Parmesan cheese.|
|Ratings & Reviews|
Reviewed By: Diet.com Member
pretty good, i added a tablespoon of sugar to cut the acid in the tomatoes.
|Jul 03, 2009|
|View All Reviews|
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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