Great for if you have a ton of tomatoes from your garden. Vegetarian
Preheat oven to 450°F.
Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths). Cut all other veggies.
Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
Bring vegetable broth to a boil, add roasted tomatoes and veggies, and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.
Top with parmesan cheese, croutons or a drizzle of heavy cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (612g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 269 | ||
Calories from Fat: 142 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.8g | 21 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 41.1mg | 13 % | |
Sodium 40.2mg | 1 % | |
Potassium 1332.6mg | 35 % | |
Total Carbohydrate 31g | 9 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 23.1g | ||
Protein 6.5g | 9 % | |
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: 269
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