Try this Tomato Soup recipe, or contribute your own.
Suggest a better description2 lbs roma tomatoes, sliced
4–6 garlic cloves, peeled
1 onion, chopped
2 cups low-sodium broth (vegetable or chicken)
1 tbsp extra-virgin olive oil
Salt & pepper to taste
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INSTRUCTIONS
Preheat oven to 425. Line a baking sheet with aluminum foil.
Lay sliced tomatoes (flesh side up), onion and garlic in a single layer on the baking sheet.
Drizzle with evoo and season with salt and pepper.
Roast vegetables 30-40 minutes or until the food starts to char but not burn.
Slow Cooker
Add tomatoes, onion and garlic to the slow cooker along with the broth and salt & pepper to taste. Stir to mix well.
Cook HIGH 2 hours or LOW 4.
Blend down using an immersion blend or food processor.
Instant Pot
Add tomatoes, onion and garlic to the Instant Pot along with the broth and salt & pepper to taste.
Close lid and seal valve. Set high pressure and cook for 3 minutes.
Natural release pressure for 10 minutes then manually the remaining pressure.
Blend down using an immersion blend or food processor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1024g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 264 | ||
Calories from Fat: 75 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 123.6mg | 4 % | |
Potassium 2310.7mg | 61 % | |
Total Carbohydrate 45.8g | 13 % | |
Dietary Fiber 12.8g | 51 % | |
Sugars, other 33.1g | ||
Protein 9.2g | 13 % | |
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: 264
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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