• 2 lb. ripe Roma tomatoes, cored, cut lengthwise in half
  • 8 oz. chopped white onions, divided
  • 2-1/2 oz. medium diced carrots
  • 2/3 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


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Nutritional Bonus:

    The roasted tomatoes add great flavor to this soup. They are also high in Vitamin A and provide Vitamin C.

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