Creamy Roasted Tomato Soup

Recipe

Soup, Chili & Stew
Creamy Roasted Tomato Soup

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User Rating

3.8 out of 5 stars
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5 ratings

Recipe Data

4
Servings

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
6Roma tomatoes, cut in half and seeded
1red bell pepper, cut into quarters and seeded
1small yellow onion, peeled and quartered
2garlic cloves, peeled
1 tbsp.Hy-Vee light Italian dressing
2 c.low-sodium vegetable broth
½ c.Hy-Vee fat-free half-and-half
Sea salt and Hy-Vee black pepper, to taste

Directions

  1. Combine tomatoes, red bell pepper, onion, garlic and dressing in a large bowl; toss well. Pour into a 9-by-13-inch baking pan. Arrange tomatoes and peppers cut-side-down.
  2. Roast at 400 degrees for 45 minutes or until tomatoes and peppers are very soft and edges are golden brown. Transfer to a medium saucepan.
  3. Stir in vegetable broth. Bring to a boil and simmer 1 minute. Puree in a blender, return to saucepan and stir in half-and-half. Heat through. Do not boil. Season to taste with salt and pepper.

Nutrition facts

Servings

70 Calories per serving

Amounts Per Serving

  • Total Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Total Carbohydrates: 13g
  • Protein: 2g

Daily Values

0%
Vitamin A 40%
0%
Vitamin C 110%
0%
Iron 4%
0%
Calcium 6%

Recipe Source:

Hy-Vee Seasons Healthy Living Recipes Cookbook.