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Chilled Roasted Tomato Soup - Low Sodium Version

Servings = 4 | Serving size =about 1 1/2 cups

This recipe can be multiplied by 2, 3.

This recipe keeps well in the fridge for 2 - 3 days.

spray oil
2 lbs plum tomatoes
2 cloves garlic
3 large shallots (peeled and halved)
1 cup water
8 large leaves fresh basil
1/4 tsp salt
fresh ground black pepper (to taste)

Preheat the oven to 325°F. Spray a large skillet lightly with olive oil. Add the tomatoes, garlic and shallots to the pan. Place the pan in the oven.

Roast the vegetables for about 40 minutes. Check on them about every 10 - 15 minutes tossing them to make sure they roast evenly. Spray lightly with olive oil if needed.

Remove from the oven and let cool for about 10 minutes. Puree using a blender or stick blender adding the water, basil, salt and pepper.

Chill and serve when cold.

Nutrition Facts

Serving size: about 1 1/2 cups | Servings 4

Calories 73 | Calories from Fat 4

Amount Per Serving (% Daily Value)

Total Fat 1g (1%) | Saturated Fat 0g (0%)

Monounsaturated Fat 0g | Trans Fat 0g

Cholesterol 0 mg (0 %) | Sodium 162 mg (5 %)

Total Carbohydrates 16g (5%) | Sugars 6g

Dietary Fiber 3g (11%) | Protein 3g

Vitamin A 48% | Vitamin C 54 % | Calcium 4% | Iron 6%

Vitamin K 22 mcg  | Potassium  82 mg | Magnesium  35 mg

 
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