A delicious made-from-scratch tomato soup with garlic, onions, carrots and herbs, served with PREMIUM Saltine Whole Grain Crackers, minced herbs and shaved Parmesan.
- 2 lb. ripe Roma tomatoes, cored, cut lengthwise in half
- 8 oz. chopped white onions, divided
- 2-1/2 oz. medium diced carrots
- -13/20 oz. fresh garlic, peeled
- 1 Tbsp. olive oil
- 3/4 tsp. kosher salt, divided
- 1/2 tsp. fennel seed
- 12 oz. water
- 4 oz. large diced celery
- 1/8 tsp. dried basil leaves
- 1/8 tsp. dried oregano leaves
- 3/4 oz. shaved parmesan cheese
- 1/2 tsp. minced fresh chervil
- 1/2 tsp. minced fresh chives
- 1/2 tsp. minced fresh tarragon
- 6 packets PREMIUM Saltine Whole Grain Crackers
NUTRITION FACTS
Nutritional facts are based on a single serving
|
| Calories |
220 |
| Total fat |
9g |
| Saturated fat |
2g |
| Trans fat |
0g |
| Cholesterol |
5mg |
| Sodium |
750mg |
| Carbohydrate |
28g |
| Dietary fiber |
5g |
| Sugars |
12g |
|
|
|
| Protein |
7g |
|
|
|
| Calcium |
15%DV |
| Iron |
10%DV |
|
|
|
|
WATCH VIDEO
DIRECTIONS
-
Combine
tomatoes, 4 oz. onions, carrots, garlic, oil, 1/2 tsp. salt and fennel seed until evenly coated with oil. Place in roasting pan. Bake in 400°F standard oven 45 min.
-
Meanwhile,
combine water, remaining 4 oz. onions, celery, basil, oregano and remaining 1/4 tsp. salt in stockpot. Bring to boil. Reduce heat to low; simmer, uncovered, 30 min. Remove from heat. Strain stock, discarding solids; set stock aside.
-
Transfer
roasted vegetables to large pot. Puree with an immersion blender. Add prepared vegetable stock; blend until smooth. Strain, then refrigerate until ready to use.
-
When
ready to serve, reheat soup on medium heat until hot. Sprinkle each 8-oz. portion with cheese and minced herbs, and serve with 2 cracker packets.
Nutritional Bonus:
The roasted tomatoes add great flavor to this soup. They are also high in Vitamin A and provide Vitamin C.