Vegetarian

roasted tomato vegetable soup takes several minutes to prepare.

roasted tomato vegetable soup takes several minutes to cook.

roasted tomato vegetable soup makes 5 servings.

The ingredients for roasted tomato vegetable soup are:

10 Roma tomatoes (or 5 beefsteak),
cut in half
1 large yellow onion, quartered
1 Tablespoons olive oil
2 celery stalks, roughly chopped
5 cloves of garlic, unpeeled
? teaspoon kosher salt
2 cups low sodium vegetable broth,
Warmed
1 can (15 ounce) white beans,
drained and rinsed

Here is how you make roasted tomato vegetable soup:

For roasted vegetables1. Preheat the oven to 325 degrees and line a large baking sheet with foil or parchment.2. Toss tomatoes and onion with olive oil. Arrange the tomatoes, skin side down, on one half of baking sheet. On the other side, place onion, celery and unpeeled garlic. Sprinkle entire sheet with salt and roast in oven for 45 minutes. Check once or twice to make sure onions are not burning. Turn them if necessary.3. Remove from oven, cool, and store until dinner night if making ahead.For roasted tomato soup1. Transfer all roasted vegetables to a food processor or blender. Add one cup of stock and puree on medium until fairly smooth. Add as much or as little of the additional stock until you reach a desired consistency. You might have to work in batches depending on the size of your equipment.2. Pour soup into medium stockpot, add beans, and heat on medium for 10 minutes; add salt and pepper to taste.Serving Size: 5 1 cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user KITTENKLEIN.

The nutritional information for roasted tomato vegetable soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 185.2

• Total Fat: 4.9 g
• Cholesterol: 0.0 mg
• Sodium: 281.2 mg
• Total Carbs: 33.5 g
• Dietary Fiber: 7.7 g
• Protein: 7.7 g