Roasted Tomato Soup Recipe

Serves 4 to 6

Per Serving: 214 Calories; 14g Fat (56% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 554mg Sodium

Ingredients:

  • 1 vegetable stock cube or liquid stock, well seasoned
  • 1 clove garlic (optional), chopped
  • 1 large potato, coarsely chopped
  • 1 large onion, coarsely chopped
  • 1 tbsp olive oil
  • 2 roasted tomatoes
  • Pepper to taste
  • Sour cream or yoghurt (optional)
  • Parsley (optional), chopped

    • Instructions:

    1. Saute onion in olive oil.
    2. Add potato and cover with stock.
    3. Cook until potatoes are soft.
    4. Add roasted tomatoes and bring back to a boil.
    5. Blend or process.
    6. Serve with sour cream or yoghurt and parsley if desired.