Caprese Roasted Tomato Soup
Chopped Salad
Ingredients
- 1 (28-oz) can whole peeled tomatoes
- ½ onion, thinly sliced
- 3 cloves garlic, peeled
- 2 cups low-sodium vegetable broth, divided
- ¼ cup fresh basil leaves
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp pepper
- ¾ cup freshly shredded mozzarella cheese, divided
- ½ (5-oz) pkg whole wheat croutons
- Balsamic glaze (optional)
Instructions
- Preheat oven to 425°F. Stir together tomatoes with juice, onion, and garlic on a large foil-lined rimmed baking sheet.
- Bake 25 minutes or until onion and garlic are tender and tomatoes are starting to brown. Cool slightly.
- Transfer half of mixture to a blender. Add 1 cup broth and basil. 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 and broth. Add to pot.
- Stir in paprika, salt, and pepper. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes. Stir in ½ cup cheese until melted.
- Serve soup topped with croutons, ¼ cup cheese, and, if desired, balsamic glaze.
Side Dish Ingredients
- 1 (10.9-oz) pkg Mediterranean chopped salad kit
Side Dish Instructions
- Prepare salad according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
230
|
108
|
338
|
| Fat (g) | 10 | 7 | 17 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 13 | 2 | 15 |
| Carb (g) | 23 | 9 | 32 |
| Fiber (g) | 5 | 2 | 7 |
| Sodium (mg) | 844 | 255 | 1099 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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