ROASTED TOMATO SOUP
17
You'll never want to buy tomato
soup in a can again!
Serves: 4
Serving Size: 19 oz
Prep Time: 30 minutes
Inactive: 0 minutes
Cook: 20 minutes
TOTAL: 50 minutes
Ingredients:
• 3 pounds tomatoes
• 4 tablespoons olive oil, divided
• Garlic powder to taste
• 2 carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 1 onion, finely diced
• 4 cloves garlic, minced
• 2 cups low-sodium (or homemade) chicken broth
• 2 teaspoons sea salt
• 1 teaspoon ground black pepper
• 1 tablespoon garlic powder
• Olive oil cooking spray
Instructions:
Preheat oven to 375 degrees. Lightly spray a baking sheet with olive oil cooking spray. Core and halve the
tomatoes. Arrange the tomatoes on the baking sheet and drizzle with 2 tablespoons olive oil. Lightly dust
the tomato with garlic powder and roast for 20 minutes.
Meanwhile, in a Dutch oven or large pot, heat the other 2 tablespoons of olive oil over medium heat. Add
the carrots, celery, onion and garlic and cook until the carrots are soft and the onion is translucent,
5-10 minutes depending on the size of your cut. Add the chicken broth and seasonings and bring to a
low boil. Add the tomatoes and any juice to the pot and give a quick stir. Blend until mostly smooth in
blender or food processor, in batches if necessary. Serve while still hot.
Nutritional Value:
Sarrah from the
Store Support Center
in Atlanta, GA
226
CALORIES
per serving
Calories: 226
Fat: 14.7 g
Cholesterol: 0 mg
Sodium: 1017 mg
Carbohydrates: 22.3 g
Dietary Fiber: 6.1 g
Sugars: 12.1 g
Protein: 5.3 g
Nutritionist Health Tip:
Decrease oil to 2 tablespoons
to save 240 calories. Cut back or
omit sea salt to decrease sodium.
per serving
Weight Watchers
6
PointsPlus
value
®