Vegetarian

Roasted Garlic and Tomato Soup is for Soup.

Roasted Garlic and Tomato Soup takes several minutes to prepare.

Roasted Garlic and Tomato Soup takes several minutes to cook.

Roasted Garlic and Tomato Soup makes 6 servings.

The ingredients for Roasted Garlic and Tomato Soup are:

16 Roma tomatoes
2 heads garlic
olive oil
salt
2 celery stalks
1/2 onion
1 bay leaf
2 tsp dried oregano
2 tsp dried basil
1 tsp dried thyme
1 can white or red kidney beans
water

Here is how you make Roasted Garlic and Tomato Soup:

Makes approx 10 cupsPreheat oven to 400F. Cut tomatoes in half and place on cooking sheet cut side up. Cut top of garlic cloves off and place on cooking sheet. Drizzle all with oil and sprinkle with salt. Wrap garlic cloves in tinfoil. Bake for 40 minutes. In large sauce pan, drain the oil and drippings from the roasted tomatoes into pan. Add onion and celery and cook until softened. Stir in tomatoes, water (as much as preferred) and all seasonings. Bring to a boil. Reduce heat. Squeeze cooled garlic into sauce pan and add kidney beans. Simmer for 30 minutes. Puree with blender until smooth. Number of Servings: 6Recipe submitted by SparkPeople user MAMACANDI1.

The nutritional information for Roasted Garlic and Tomato Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 208.6

• Total Fat: 9.9 g
• Cholesterol: 0.0 mg
• Sodium: 1,463.8 mg
• Total Carbs: 26.2 g
• Dietary Fiber: 8.3 g
• Protein: 6.8 g