Roasted Tomato Soup

Roasted Tomato Soup
Servings: 3 Prep 10 mins Total Time 40 mins

Make It

1. Toss 3 cups grape tomatoes with 1 Tbs. olive oil. Place on baking sheet lined with foil. Roast at 400 degrees F for 20 minutes. Puree tomatoes with 1 1/2 cups low-sodium vegetable broth. Season with salt and pepper. In a medium saucepan, over medium heat, add tomato soup and 1 cup cooked pasta. Cook for 5 minutes, or until simmering. Put 1 cup in a Thermos; refrigerate remaining for up to 3 days or freeze. Pack 2 Tbs. shredded cheddar cheese for your child to sprinkle on top.

Nutrition Facts

Servings Per Recipe: 3; Amount Per Serving: cal. (kcal): 200, Fat, total (g): 10, sat. fat (g): 4, carb. (g): 21, fiber (g): 3, sugar (g): 6, pro. (g): 7, sodium (mg): 264, calcium (mg): 133, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.