Directions:
- Pre-heat oven to 375 degrees.
- Wash and cut tomatoes, placing in a shallow baking dish cut side down.
- Add onion pieces, garlic, oregano and basil to the pan.
- Drizzle vegetables with olive oil and balsamic vinegar.
- Season with salt and pepper.
- Bake for 45 minutes.
- Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add broth or water until soup has desired consistency. Continue blending until smooth.
- An immersion blender also works very well. (If you warm the broth first, the soup will be hot without reheating.).
- Serve garnished with cheese if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.04 Kcal (272 kJ) | ||
| Calories from fat | 26.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 5% | |
|---|---|---|---|
| Cholesterol | 3.16mg | 1% | |
| Sodium | 316.16mg | 13% | |
| Potassium | 293.05mg | 6% | |
| Total Carbs | 7g | 2% | |
| Sugars | 3.92g | 16% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 3g | 6% | |
| Vitamin C | 16.9mg | 28% | |
| Iron | 0.2mg | 1% | |
| Calcium | 76.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 34.61 Kcal (145 kJ) | ||
| Calories from fat | 14.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.59g | 5% | |
|---|---|---|---|
| Cholesterol | 1.68mg | 1% | |
| Sodium | 168.23mg | 13% | |
| Potassium | 155.94mg | 6% | |
| Total Carbs | 3.72g | 2% | |
| Sugars | 2.08g | 16% | |
| Dietary Fiber | 0.72g | 5% | |
| Protein | 1.6g | 6% | |
| Vitamin C | 9mg | 28% | |
| Iron | 0.1mg | 1% | |
| Calcium | 40.5mg | 8% | |
* 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.
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