Roasted Tomato BLT Soup

Roasted Tomato BLT Soup Roasted Tomato BLT Soup Perfectly balance your plate: serve with 1 slice whole wheat or sourdough bread with 1 Tbsp butter or 2 Tbsp avocado. Add a boiled egg in your soup to up your protein.
Perfectly balance your plate: serve with 1 slice whole wheat or sourdough bread with 1 Tbsp butter or 2 Tbsp avocado. Add a boiled egg in your soup to up your protein.
  • 15 min prep
  • 60 minutes
  • 50 calories
  • $0.58
  • Good Food. Real Results.
  • Vegetarian

Ingredients


Makes: 10 servings

Preparation


 
  • Preheat oven to 425° F. Line a Sheet Pan with a Bake & Roll.
  • Place tomatoes and onion in a bowl; drizzle with 3 Tbsp seasoning, oil, vinegar, salt, and pepper. Toss to mix; spread out on Bake & Roll.
  • Bake until tomatoes are soft, juicy, and starting to burst, about 30 min.
  • Scrape mixture into a Multipurpose Pot - 12 C ; add broth. Bring to a boil; reduce heat and simmer for 10 min to let flavours blend. Working in batches, purée in a blender until smooth. Return soup to pot; stir in remaining 2 Tbsp (30 ml) dip mix. Reheat over medium-high, stirring often, until warm. If making ahead, refrigerate up to 3 days or portion and freeze up to 3 months.
  • To serve, stir yogurt with aioli mix and milk. Spoon soup into bowls and top with a swirl of yogurt mixture. Top with finishing sauce, if desired.
Nutritional Serving Size Per 1 cup:
Calories 50
Fat 3 g
Saturated Fat 0.5 g
Transfat 0 g
Cholesterol 0 mg
Sodium 160 mg
Carbohydrates 4 g
Fibre 1 g
Sugar 2 g
Protein 2 g

Shop this recipe...

Bake & Roll
$21.00
Sheet Pan
$25.00
Multipurpose Pot - 12 C
$88.00
Sea Salt (Grinder)
$15.00
Roasted Garlic Aioli Mix
$7.50
Chicken Broth Mix
$12.00
Black Pepper (Grinder)
$15.00
BLT Dip Mix
$9.00
Paris Bistro Finishing Sauce Mix
$10.95