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I posted this recipe sometime last year but for some reason it got deleted:(??, so I?am reposting this?recipe again. It?s one of my favorite to make for lunch with a side of grilled cheese sandwich on those cold fall and winter days! Yum! 
I?ll be posting my menu plan for week 2, Sunday morning.? I?m hoping to have more time this week to post?some simple?dinner recipes.
?It was a busy week in our home, my two oldest boys are in cub scouts and this time of year is hectic trying to raise money for our scouts. I?m just glad I survived last week with all the extra fundraising activities from selling cubscouts popcorn?and selling ?pumpkins door to door in our neighborhood!
I also hosted the Weeblos II (5th grader?s) den meeting in my home and lead the meeting too on Thursday night! I don?t mind, it was great fun spending quality time with my son and his scout friends.? ? Next month we don?t have a place to host the Tiger (1st grader?s) den meeting for scouts and I offered to have it at my home! I?m a little nervous since we have ten little one?s in this group, plus the parent(s) and siblings come too! I have something fun planned with them that involves health and nutrition for November?s meeting!
2-3 garlic cloves 1/4 tsp dried thyme 1/4 teaspoon salt or to taste 1/4 black pepper or to taste 1/2 cups low-sodium chicken broth or homemade broth or more for desired consistency 1/2 cup whole milk or half and half for a creamy consistency, if not just add more broth . Directions: ? 1. Preheat oven to 400 degrees.
2. Spray a baking dish with vegetable spray or use 1/tsp olive oil to grease; add the whole tomatoes from the can (reserve the juices), carrots, onions, and garlic. Drizzle with 1 Tbsp of olive oil . Season with dried thyme, salt and pepper. 3. Roast for about 30 minutes or until the carrots and onions stat to brown. 4. Place the roasted vegetables in a sauce pan, add reserved tomato juice, broth and/or whole milk; using an immersion blender, blend until smooth. Reheat if necessary. 5. If you don?t have an immersion blender, then puree in two or three batches in a blender or food processor. Return the soup to a clean pot, reheat if necessary. 6. Serve warm but not hot, especially to your little ones! Garnish with your favorite toppings! . Optional Toppings: 2 Tbsp thinly sliced fresh basil leaves or chives to garnish (not shown because I ran out!), sour cream, plain Greek yogurt, bacon bits (fresh), crackers, and/or cheese. Nutritional Analysis: Calories: 106/ Protein: 3 g/ Carbs: 15 g/Fiber: 3.5 g/ Sugars: 9 g/ Total Fat: 4.5 g/ Saturated fat: 1 g/ Cholesterol: 3 mg/ Sodium: 334 mg . % Daily Values based on 2,000 calorie diet: vitamin A: 109%/ vitamin C: 38%/ vitamin K: 22%/ potassium: 17%/ B6: 16%/ manganese: 13%/ chromium: 13%/ riboflavin: 12%/ iron: 12%/copper: 12%/ niacin: 9%/thiamin: 9%/ magnesium: 8% / vitamin D: 4%/ zinc: 4%/B12: 2%/ biotin: 2%/selenium: 2%
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This entry was posted in Egg free, Gluten Free, Kid Friendly, Nut Free, Pts Plus: 3, Soups and Stews, toddler friendly, Vegetarian and tagged broth, carrots, Garlic, Olive oil, onions, thyme, tomatoes, water. Bookmark the permalink. Source: http://smartfoodandfit.com/roasted-tomato-soup-low-calorie-and-gf/
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