Try this Tomato Soup (Gluten Free, Vegan) recipe, or contribute your own.
Suggest a better descriptionHeat oven to 450
• Put tomato halves and carrots on a baking sheet. Drizzle olive oil over tomatoes and carrots and sprinkle with salt and pepper to taste.
• Roast in over for about 30 minutes
• Meanwhile, in a large pot, heat olive oil in medium-high heat.
• Add onions and cook for about 3 minutes
• Add garlic and cook until golden brown.
• Set aside until tomatoes and carrots are cooked.
• Put tomatoes, carrots, onions and garlic into Vitamix and blend until smooth (leave a little chunky if you like it like that)
• Pour back into large pot.
• Add crushed tomatoes, 2 ½ cup water, basil, thyme, paprika, cayenne, seasoning, salt and pepper.
• Stir, bring to a boil then lower heat and cover (leaving a little opening).
• Simmer for about 20 minutes.
• Remove Thyme
Serving
• Serve in bowls
• Top with a drizzle of olive oil
• Goes well with Crusty Gluten free bread or make a Vegan Gluten Free Grilled Cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2610g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 538 | ||
Calories from Fat: 45 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 642mg | 22 % | |
Potassium 5092.8mg | 134 % | |
Total Carbohydrate 120g | 35 % | |
Dietary Fiber 32.2g | 129 % | |
Sugars, other 87.9g | ||
Protein 22.1g | 32 % | |
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: 538
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