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Name: Roasted Tomato and Garlic Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1/2 lg Onion chopped; 1 1/2 tb All-purpose flour; 1/4 ts Salt; 1 1/2 ts Roasted garlic; 1/2 c Nonfat milk; 1 ds White pepper; 7/8 lb Vegetable broth; 1/4 ts Sugar; 1 ts olive oil; 4 md Tomatoes; 1/4 ts Dried thyme

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INGREDIENTS

1/2 lg Onion ; chopped
1 1/2 tb All-purpose flour
1/4 ts Salt
1 1/2 ts Roasted garlic
1/2 c Nonfat milk
1 ds White pepper
7/8 lb Vegetable broth
1/4 ts Sugar
1 ts olive oil
4 md Tomatoes
1/4 ts Dried thyme

Servings

INSTRUCTIONS

Heat broiler. Slice tomatoes in half and squeeze out juice and seeds; place skin side up in a jellyroll pan. Broil 10 minutes, or until skins blister and blacken. Remove from oven and allow to cool slightly. Slip off skins and discard. Puree in blender or food processor. In kettle, heat oil over medium heat; saute onions until tender, then sprinkle evenly with flour. Stir with a wire whisk and cook 1 minute longer. Stir in tomato puree and broth; cook, stirring frequently, until mixture comes to a boil. Add roasted garlic, thyme, white pepper and salt and sugar; simmer 10 to 20 minutes. Turn off heat and stir in reserved milk. Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@aol.com

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Nutrition

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Serving Size: 1 Serving (638g)
Recipe Makes: 4

Calories: 127
Calories from Fat: 12 (9%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.5g
Cholesterol 0.6mg		0 %
Sodium 474.2mg		16 %
Potassium 1245.3mg		33 %
Total Carbohydrate 26.8g		8 %
	Dietary Fiber 6.4g	25 %
	Sugars, other 20.4g
Protein 5.8g		8 %
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.

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Calories per serving: 127

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