Fire Roasted Tomato Soup

Vegetarian
Gluten Free
Health score
2%
Fire Roasted Tomato Soup
50 min.
4
219kcal

Suggestions


Indulge in the rich, comforting flavors of our Fire Roasted Tomato Soup, a delightful dish that perfectly balances warmth and freshness. This vegetarian and gluten-free recipe is not only easy to prepare but also packed with wholesome ingredients that will tantalize your taste buds. Imagine the aroma of sautéed onions and garlic mingling with the vibrant essence of fire-roasted tomatoes, creating a symphony of flavors that will transport you to a cozy kitchen on a chilly day.

Ready in just 50 minutes, this soup serves four, making it an ideal choice for a family meal or a gathering with friends. Each bowl is a nourishing delight, boasting only 219 calories, allowing you to enjoy a hearty serving without any guilt. The addition of fresh basil and a touch of cream elevates this dish, giving it a luxurious finish that is sure to impress.

Whether you’re looking for a satisfying starter, a light snack, or a comforting main course, this Fire Roasted Tomato Soup fits the bill perfectly. Pair it with crusty bread or a fresh salad for a complete meal that celebrates the beauty of simple, fresh ingredients. Dive into this culinary experience and savor every spoonful of this deliciously creamy, fire-roasted goodness!

Ingredients

  • tablespoons basil fresh italian chopped (flat-leaf)
  • 1.8 cups chicken broth reduced-sodium (from 32-oz carton)
  • cloves garlic finely chopped
  • tablespoon olive oil 
  • cup onion chopped
  • 0.3 teaspoon pepper red crushed
  • teaspoon sugar 
  • 29 oz canned tomatoes diced fire roasted organic undrained canned
  • 0.5 cup whipping cream 

Equipment

  • bowl
  • sauce pan
  • blender

Directions

  1. In 3-quart saucepan, melt butter over medium heat.
  2. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.
  3. Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes.
  4. Heat to boiling. Reduce heat; cover and simmer 15 minutes.
  5. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.
  6. In blender, place half of the mixture. Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture.
  7. Heat over medium heat until hot.
  8. Remove from heat. Stir in cream and remaining 1 tablespoon basil.

Nutrition Facts

Calories219kcal
Protein9.14%
Fat60.48%
Carbs30.38%

Properties

Glycemic Index
49.27
Glycemic Load
1.67
Inflammation Score
-7
Nutrition Score
5.7508695747541%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
2mg
Kaempferol
0.26mg
Myricetin
0.04mg
Quercetin
8.15mg

Nutrients percent of daily need

Calories:218.55kcal
10.93%
Fat:14.93g
22.98%
Saturated Fat:7.53g
47.07%
Carbohydrates:16.88g
5.63%
Net Carbohydrates:14.52g
5.28%
Sugar:8.47g
9.41%
Cholesterol:33.62mg
11.21%
Sodium:359.55mg
15.63%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.08g
10.15%
Vitamin A:1350.21IU
27%
Calcium:99.57mg
9.96%
Fiber:2.35g
9.41%
Vitamin C:7.49mg
9.08%
Iron:1.54mg
8.55%
Vitamin B3:1.51mg
7.57%
Vitamin K:7.53µg
7.17%
Phosphorus:63.06mg
6.31%
Vitamin B2:0.1mg
5.97%
Vitamin E:0.84mg
5.62%
Potassium:186.91mg
5.34%
Vitamin B6:0.09mg
4.58%
Manganese:0.09mg
4.53%
Copper:0.08mg
4.06%
Vitamin D:0.48µg
3.17%
Vitamin B12:0.15µg
2.51%
Folate:9.55µg
2.39%
Magnesium:8.32mg
2.08%
Selenium:1.34µg
1.91%
Vitamin B1:0.03mg
1.87%
Zinc:0.27mg
1.82%
Vitamin B5:0.14mg
1.37%