Roasted Tomato and Garlic Soup Recipe

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Ingredients:

Serving

Directions:

Cut the tomatoes in half and arrange them, cut side down in a roasting tin. Roast in a preheated oven at 425F for 15 mins or until the skins are charred.
Remove the tomatoes from the oven and leave until they are cool enough to handle, then peel off the skins and discard them. Chop the flesh roughly, retaining the juice.
Heat the oil in a large saucepan, add the onion and garlic and cook gently, stirring occasionally, for a few minutes until soft but not colored.
Add the stock and tomato flesh and juices and bring to a boil.
Lower the heat and simmer for 5 minutes, then add salt and pepper to taste.
Serve the soup hot, with a bowl of pesto so everyone can stir in a spoonful if they wish before eating.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1384.55 Kcal (5797 kJ)
Calories from fat	63.2 Kcal
		% Daily Value*
Total Fat	7.02g	11%
Sodium	55782.82mg	2324%
Potassium	586.57mg	12%
Total Carbs	265.79g	89%
Sugars	7.93g	32%
Dietary Fiber	2.86g	11%
Protein	2.68g	5%
Vitamin C	34.4mg	57%
Calcium	33.1mg	3%

Amount Per 100 g
Calories	223.89 Kcal (937 kJ)
Calories from fat	10.22 Kcal
		% Daily Value*
Total Fat	1.14g	11%
Sodium	9020.51mg	2324%
Potassium	94.85mg	12%
Total Carbs	42.98g	89%
Sugars	1.28g	32%
Dietary Fiber	0.46g	11%
Protein	0.43g	5%
Vitamin C	5.6mg	57%
Calcium	5.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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