ROASTED TOMATO SOUP

Lunch/Dinner

Prep

20 Mins

Cook

30 Mins

Serves

Macros per serving

Calories

150

Protein

Carbs

20g

Fat

Ingredients

garlic (cut off the top to expose cloves), quartered onion, and halved bell peppers on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and half of the seasoning mix. vegetables are soft and slightly charred. head and discard the skins. Add the roasted vegetables, garlic cloves, and fresh basil to a blender. Blend until smooth. chicken broth, milk, and the remaining seasoning. Stir to combine. allow the flavors to meld. Adjust salt and pepper to taste. versatile sauce for pasta, chicken, or vegetables.
6 medium tomatoes (about
600g), quartered
1 whole head of garlic
1 medium white onion (150g), quartered
4 mini sweet bell peppers (80g), halved
2 tablespoons (30ml) olive oil
2 cups (480ml) chicken broth
1 cup (240ml) 2% Fairlife milk
Fresh basil, for garnish
Salt and pepper, to taste
For the Seasoning:
1 teaspoon (3g) salt
1/2 teaspoon (1.5g) pepper
1 teaspoon (3g) onion powder
1 teaspoon (3g) garlic powder
1 teaspoon (2g) Italian seasoning
1/2 teaspoon (1.5g) paprika Nutritional Values (Per Serving):

7 steps

1Preheat your oven to 425°F (220°C).
2Arrange the quartered tomatoes, whole head of garlic (cut off the top to expose cloves), quartered onion, and halved bell peppers on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and half of the seasoning mix.
3Roast in the oven for 25-30 minutes, or until the vegetables are soft and slightly charred.
4Once roasted, remove the garlic cloves from the head and discard the skins. Add the roasted vegetables, garlic cloves, and fresh basil to a blender. Blend until smooth.
5Pour the blended mixture into a large pot. Add the chicken broth, milk, and the remaining seasoning. Stir to combine.
6Simmer over medium heat for 10-15 minutes to allow the flavors to meld. Adjust salt and pepper to taste.
7Serve as a soup garnished with fresh basil, or use as a versatile sauce for pasta, chicken, or vegetables. 6 medium tomatoes (about 600g), quartered 1 whole head of garlic 1 medium white onion (150g), quartered 4 mini sweet bell peppers (80g), halved 2 tablespoons (30ml) olive oil 2 cups (480ml) chicken broth 1 cup (240ml) 2% Fairlife milk Fresh basil, for garnish Salt and pepper, to taste For the Seasoning: 1 teaspoon (3g) salt 1/2 teaspoon (1.5g) pepper 1 teaspoon (3g) onion powder 1 teaspoon (3g) garlic powder 1 teaspoon (2g) Italian seasoning 1/2 teaspoon (1.5g) paprika