Roasted Tomato and Fennel Soup
Roasted Tomato and Fennel Soup
  • prep: 15 min
  • cook: 1 hr 15 min
  • total: 1 hr 30 min
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  • servings:
  • Summary

    Make this delicious healthy tomato soup recipe, roasted in the oven with garlic and olive oil for a dose of lycopene and sophisticated flavor.

    Ingredients

    • 1, 28-ounce can whole peeled tomatoes
    • 1/4 cup olive oil
    • 8 medium cloves garlic, peeled
    • 1 medium onion
    • 1 medium fennel bulb, hard core removed
    • 1 tablespoon olive oil
    • 2 tablespoons tomato paste
    • 4 cups low-sodium chicken or vegetable broth
    • salt and pepper, to taste

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 114 % Daily Value *
    • Total Fat: 11 g 17.35%
    • Saturated Fat: 2 g 7.78%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 136 mg 5.65%
    • Calcium: 15 mg 1.54%
    • Potassium: 54 mg 1.55%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 2.54%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 3 g %
    • Dietary Fiber: 1 g 3.54%
    • Sugar: 2 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 1.63%
    • Vitamin C 1.94%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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