Lunch

Roasted Tomato and Garlic Soup is for Lunch.

Roasted Tomato and Garlic Soup takes 10 minutes to prepare.

Roasted Tomato and Garlic Soup takes 65 minutes to cook.

Roasted Tomato and Garlic Soup makes 8 servings.

The ingredients for Roasted Tomato and Garlic Soup are:

2 large whole (3" dia) Tomatoes, red, ripe, raw, year round average
1 medium (2-1/2" dia) Onions, raw
1 large (2-1/4 per lb, approx 3- Peppers, sweet, red, fresh
6 cloves Garlic
4 cup Beef stock, home-prepared
1 tsp Salt (table) (by CYNDYY1)
0.5 tsp spices, peppercorns, mixed (fresh grind) (by EXOTEC)
1 tsp Dried Oregano (by ARCTIC.ORCA)
1 tbsp Basil
.33 tbsp Extra Virgin Olive Oil

Here is how you make Roasted Tomato and Garlic Soup:

Preheat oven to 400F.Cut tomatoes, onions, and peppers into to large chunks. Sprinkle with salt, pepper, oregano, and basil. Spray with olive oil. Cut top off head of garlic. Coat with olive oil and wrap in foil. Roast vegetables for 45 minutes (check garlic around 35 minutes). Allow garlic to cool until you can handle it. Then squeeze cloves into a soup pot. Add roasted vegetables. Then pour stock over all. Bring to a boil, reduce heat and simmer for 15 minutes. In two batches, add vegetables to a blender and puree. Be very careful as the soup will be hot. Serving Size: 8 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user EMPIERCE.

The nutritional information for Roasted Tomato and Garlic Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 44.8

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 533.6 mg
• Total Carbs: 6.9 g
• Dietary Fiber: 1.3 g
• Protein: 3.3 g

The dietary needs meet for Roasted Tomato and Garlic Soup is Vegetarian