ROASTED TOMATO SOUP

6 Servings

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Nutrition

Soup

228 Calories

6g Protein

Sandwich

194 Calories

14g Protein

Ingredients

Seasoning:

3 tbsp kosher salt

3 tbsp black pepper

2 tbsp dried basil

3 tbsp dried oregano

1 tbsp dried parsley

2 tbsp garlic powder

The Soup:

4 Roma tomatoes cubed

1 container mini tomatoes on the vine halved

1 container grape tomatoes halved

1 red onion cubed

1 orange bell pepper cubed

1 yellow bell pepper cubed

6 cloves of garlic

1/3 cup olive oil

1 container chicken stock

1/4 cup heavy cream

2 slices sourdough bread

1/4 cup shredded mozzarella

Preparation

1. Preheat oven to 400°

2. Rinse and cut vegetables accordingly. Spread across evenly on a baking sheet (will most likely take up 2 baking sheets)

3. Add seasonings to a bowl and mix well. Top tomatoes with olive oil and seasoning. Ensure all vegetables get some love!! Once oven is ready, bake vegetables for 40 minutes

4. Remove vegetables from oven and move to a large pan on high heat. Add chicken stock to pan and bring to a boil. Puree using blender or puree machine, move back to pot and simmer. Add heavy cream and mix well

5. Preheat toaster oven to 350° adding two slices of sourdough bread topped with mozzarella cheese face side up. Once cheese is melted, assemble sandwich and soup and enjoy!