Roasted Garlic and Tomato Soup Served with a Wheat Roll and Baby Carrots

Roasted Garlic and Tomato Soup Served with a Wheat Roll and Baby Carrots


[typical values per 100g]:

Calories: 290

Protein: 5.3 g

Carbohydrates: 49.9 g

Sugars: 24.7 g

Fat: 10.0 g

Saturated Fat: 3.1 g

Fiber: 9.6 g

Sodium: 429.0 mg

Preparation: 5 Minutes

Cook Time: 25 Minutes

Serves: 1

Storage Info: N/A

1. In a stock pot, heat olive oil. Over medium heat, roast garlic until garlic browns slightly. Add onions and carrots and sauté for 2-4 minutes. Stir in vegetable broth and deglaze garlic off bottom of the stock pot.

2. Add tomato paste, diced tomatoes (undrained), sugar and spices to pot; simmer for 20 minutes. Remove from heat and puree with hand blender until smooth. Return to heat and bring to slight simmer.

3. Add half and half; mix evenly. Bring to a slight simmer (do not boil or soup will not combine properly) for 1-2 minutes and remove from heat.

4. Serve with a wheat roll and a side of baby carrots.

5. Complement meal with an apple for a snack.

Nutrition Bug Value


1 tsp extra virgin olive oil

½ tsp garlic, chopped

1 tbsp onion, chopped

1 tbsp carrot, chopped

⅓ cup vegetable broth, low sodium, fat free

1 tsp tomato paste, canned, low sodium

¼ cup tomatoes, diced, canned

⅛ tsp sugar

⅛ tsp onion powder

⅛ tsp black pepper

½ tsp basil, dried

½ tsp oregano, dried 

⅛ tsp thyme, ground 

2 tbsp half & half

1 dinner roll, whole wheat, 1 oz

5 baby carrots

1 apple, medium