Roasted Tomato-Squash Soup Recipe

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Ingredients:

Serving

3 tomatoes, sliced in half
4 cloves garlic, peeled
2 yellow squash, diced
10 leaves basil , chiffonade
3 tbsp olive oil
2 cups water
1 shrimp bouillon cube
1/2 tsp salt
1/4 tsp turmeric
1/4 tsp comino ( cumin)

Directions:

Place tomatoes, cut sides up, in an oven proof baking dish with garlic, basil and squash, and drizzle with garlic oil.
Bake at 375 degrees for 1 hour.
Transfer contents of baking dish to a pot and add shrimp bouillon, turmeric, salt and comino.
Cook at medium heat for an additional 20 minutes.
Let cool slightly and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	106.75 Kcal (447 kJ)
Calories from fat	95.01 Kcal
		% Daily Value*
Total Fat	10.56g	16%
Sodium	308.49mg	13%
Potassium	129.45mg	3%
Total Carbs	4.16g	1%
Sugars	1.49g	6%
Dietary Fiber	0.64g	3%
Protein	0.69g	1%
Vitamin C	7.9mg	13%
Iron	0.2mg	1%
Calcium	24.6mg	2%

Amount Per 100 g
Calories	57.12 Kcal (239 kJ)
Calories from fat	50.84 Kcal
		% Daily Value*
Total Fat	5.65g	16%
Sodium	165.07mg	13%
Potassium	69.27mg	3%
Total Carbs	2.23g	1%
Sugars	0.8g	6%
Dietary Fiber	0.34g	3%
Protein	0.37g	1%
Vitamin C	4.2mg	13%
Iron	0.1mg	1%
Calcium	13.1mg	2%

* 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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