Roasted Tomato and Avocado Soup
Ingredients
- 2 (28-oz) cans whole peeled tomatoes
- 2 shallots, thinly sliced
- 6 cloves garlic, thinly sliced
- 1 (32-oz) carton vegetable broth
- 1 avocado, pitted and sliced
- 1 tsp kosher salt
- 1 tsp pepper
- 1 tsp smoked paprika
- Optional Garnishes: watercress, sliced almonds, sliced avocado
Instructions
- Preheat oven to 425°F.
- Stir together tomatoes with juice, shallots and garlic on a foil-lined rimmed baking sheet.
- Bake 25 minutes or until shallots and garlic are tender and tomatoes are starting to brown.
- Transfer half of mixture to a blender. Add half of broth and half of avocado to blender.
- Remove center piece from blender lid, and cover with a clean kitchen towel. Process mixture until smooth. Transfer to a Dutch oven.
- Repeat procedure with remaining tomato mixture, broth and avocado.
- Stir salt, pepper and paprika into soup.
- Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes.
- Top each serving with watercress, almonds and avocado, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
Occasions Meal Plan
This recipe selected from the eMeals Occasions Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
