SoupsOctober 20, 2013
Calories
214
Sodium
804mg
33% DV
Fat
18g
28% DV
Protein
5g
10% DV
Carbs
14g
4% DV
Fiber
2g
10% DV
Tomato soup
126
4
1 kilo of ripe tomatoes cut into quarters
250g red onions cut into wedges
4 garlic cloves
3 fresh rosemary sprigs
2 large red peppers quartered and de-seeded
4 tablespoons olive oil
300 ml of heated vegetable stock
1 tablespoon red wine vinegar
4 dashes Worcestershire sauce (optional)
A few sprigs of parsley
1 dash of Tabasco sauce (optional)
250g red onions cut into wedges
4 garlic cloves
3 fresh rosemary sprigs
2 large red peppers quartered and de-seeded
4 tablespoons olive oil
300 ml of heated vegetable stock
1 tablespoon red wine vinegar
4 dashes Worcestershire sauce (optional)
A few sprigs of parsley
1 dash of Tabasco sauce (optional)
Pre-heat the oven to 220 degrees centigrade. Place the tomatoes, onions, garlic, rosemary & peppers into a large
roasting tin. Drizzle with olive oil and roast for 45 minutes until tender and beginning to char.
Remove from the oven and blend briefly so that the mixture is still a bit chunky. Tip into a large pan and add the tock, vinegar, Worcestershire sauce and Tabasco sauce. Heat gently through and serve with parsley sprigs
and chunky bread.
Nutritions
Calories
214
Sodium
804mg
33% DV
Fat
18g
28% DV
Protein
5g
10% DV
Carbs
14g
4% DV
Fiber
2g
10% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat3g17%
Polysaturated Fat3g21%
Monosaturated Fat11g72%
Cholesterol11mg3%
Sodium804mg33%
Potassium111mg3%
Protein5g10%
% DAILY VALUE*
Total Carbohydrate
Fiber2g10%
Sugar6g12%
Vitamin A579IU11%
Vitamin B62mg115%
Vitamin C9mg15%
Calcium24mg2%
Iron1mg9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.