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Roasted Garlic Tomato Soup

Prep Time: 15 min.
Cook Time: 45 min.
Total Time: 60 min.
Servings: 2

What you need

1 teaspoon coconut oil
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 head garlic (about 8 medium sized roasted cloves)
4 cups cherry or grape tomatoes
1 tablespoon olive oil
1 medium onion
1 tablespoon fresh oregano
1/2 cup canned chickpeas beans, drained and rinsed
salt and pepper
2 to 3 tablespoons sorghum
2-3 cups low-sodium vegetable broth (see note)

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How to do it

1. Preheat oven to 400 F.Peel and roughly chop the onion.

2. Place in a large roasting pan along with tomatoes.

3. Drizzle with olive oil.Slice off the top of the head of garlic so that the cloves are exposed.

4. Drizzle generously with olive oil. Then, wrap in parchment paper. Next, place the head of garlic on one side of the roasting pan. Roast the tomatoes, onion and garlic until the tomatoes are starting to brown and the garlic is tender, about 40 to 50 minutes.

5. Remove from oven and let cool slightly.Once cool, spoon tomatoes and onions into a blender with the chickpeas, fresh herbs, salt, pepper, and 2 cups of the vegetable broth. Squeeze the cloves of garlic from the head and add to the blender. Puree until smooth.

6. Transfer the soup into a pot and add more vegetable broth if a thinner consistency is desired. Bring to a boil.

7. Heat a large pan over medium heat.

8. Add the coconut oil followed by the sorghum. Cover and cook, shaking the pan frequently, until the sorghum has popped.

9. Remove from heat.Divide the soup into bowls and sprinkle with the popped sorghum and fresh thyme.

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Nutrition

Calories
316.21cal ( 15.81% of daily need)
Fat
11.5g ( 17.69% of daily need)
Saturated Fat
3.08g ( 19.23% of daily need)
Carbohydrates
49.43g ( 16.48% of daily need)
Sugar
14.38g ( 15.97% of daily need)
Cholesterol
0mg ( 0% of daily need)
Sodium
1158.37mg ( 50.36% of daily need)
Protein
9.87g ( 19.75% of daily need)
Vitamin C
55.68mg ( 67.49% of daily need)
Vitamin A
3234.37IU ( 64.69% of daily need)
Manganese
1.26mg ( 63.1% of daily need)
Vitamin K
45.41µg ( 43.24% of daily need)
Fiber
10.55g ( 42.18% of daily need)
Folate
134.68µg ( 33.67% of daily need)
Potassium
1073.37mg ( 30.67% of daily need)
Vitamin B6
0.58mg ( 28.8% of daily need)
Iron
4.63mg ( 25.74% of daily need)
Phosphorus
228.28mg ( 22.83% of daily need)
Vitamin E
3.24mg ( 21.58% of daily need)
Copper
0.42mg ( 21.09% of daily need)
Magnesium
74.72mg ( 18.68% of daily need)
Vitamin B1
0.25mg ( 16.84% of daily need)
Calcium
149.48mg ( 14.95% of daily need)
Vitamin B3
2.77mg ( 13.85% of daily need)
Zinc
1.53mg ( 10.2% of daily need)
Vitamin B2
0.16mg ( 9.7% of daily need)
Vitamin B5
0.58mg ( 5.79% of daily need)
Selenium
3.89µg ( 5.56% of daily need)

Breakdown

Proteins
11.59%
Fat
30.37%
Carbs
58.04%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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