Try this Roast Tomato And Mint Soup recipe, or contribute your own.
Suggest a better descriptionPlace tomatoes with cut side up on baking trays and sprinkle with oil and black pepper. Bake at 180 for 35 mins or until tomatoes are soft. Place tomatoes in food processor and blend until smooth. Place tomatoes and stock in a saucepan and simmer until hot. Stir through basil leaves. PESTO - place mint, garlic and parmesan in food processor and blend until smooth. Slowly add oil and blend until mixture forms a thick paste. Spoon into bowls and add a blob of pesto on top. Serve with yummy bread. Per serving: 1305 Calories (kcal); 82g Total Fat; (51% calories from fat); 28g Protein; 146g Carbohydrate; 0mg Cholesterol; 294mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 27 1/2 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (4095g) | ||
Recipe Makes: 1 | ||
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Calories: 1470 | ||
Calories from Fat: 653 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.5g | 97 % | |
Saturated Fat 16g | 80 % | |
Monounsaturated Fat 42g | ||
Polyunsanturated Fat 10g | ||
Cholesterol 58.1mg | 18 % | |
Sodium 2059.9mg | 71 % | |
Potassium 8513.6mg | 224 % | |
Total Carbohydrate 161.4g | 47 % | |
Dietary Fiber 41.9g | 168 % | |
Sugars, other 119.5g | ||
Protein 66.7g | 95 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1470
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