LOW CALORIE TOMATO SOUP! ✅🤤

Ingredients

• 8 each Tomatoes (ripe, halved)
• 4 cloves Garlic Cloves (peeled and minced)
• 0.5 medium Onion (half onion, diced)
• 0.25 teaspoon Cayenne Pepper (ground)
• 2 cups Vegetable Stock (low‑sodium, enough to cover vegetables)

Instructions

1. Preheat Oven

   Set the oven to 200°C (400°F) and allow it to fully preheat.

   Time: PT5M

   Temperature: 200°C

2. Prepare Vegetables

   Halve the tomatoes, peel and mince the garlic, and dice the half onion.

   Time: PT10M

3. Roast Vegetables

   Spread the tomatoes, garlic, and onion on a baking sheet in a single layer. Roast for 25 minutes, stirring halfway through.

   Time: PT25M

   Temperature: 200°C

4. Simmer with Stock

   Transfer the roasted vegetables to a saucepan, add the vegetable stock, and bring to a gentle simmer for 5 minutes.

   Time: PT5M

   Temperature: 95°C

5. Blend the Soup

   Using a blender (or immersion blender), puree the soup until completely smooth. Blend in batches and vent the lid to avoid pressure buildup.

   Time: PT5M

6. Season and Serve

   Taste the soup and add salt and pepper as needed. Ladle into bowls and enjoy hot.

   Time: PT5M

Nutrition Facts

Calories

55

Protein

2 g

Carbohydrates

12 g

Fat

0 g

Fiber

3 g