Recipe courtesy of Mary Ellen Diaz
Roasted Tomato Soup Recipe
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- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 424
- Total Fat
- 30 g
- Saturated Fat
- 15 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 10 g
- Sugar
- 21 g
- Protein
- 9 g
- Cholesterol
- 82 mg
- Sodium
- 904 mg
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 424
- Total Fat
- 30 g
- Saturated Fat
- 15 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 10 g
- Sugar
- 21 g
- Protein
- 9 g
- Cholesterol
- 82 mg
- Sodium
- 904 mg
Ingredients
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Directions
- Heat the olive oil in a soup pot over high heat. Add the onions, celery, carrots, garlic, tomatoes and cauliflower and cook until all the vegetables are soft, about 5 minutes.
- Add the crushed tomatoes, dried basil and water and then bring to a boil. Let the mixture simmer for 5 minutes.
- Next, add the heavy cream, salt, pepper, and a pinch of sugar. Bring to a boil again, and let simmer for another 5 minutes. Adjust seasonings with salt and pepper, as needed. The soup is now ready to serve. Enjoy!
