Roast Carrot and Tomato Soup Shooters

Author: Canadian Living

Serve this dairy-free soup in demitasse or espresso cups. You can also garnish with small herbed croutons.

  • Portion size 24 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2009

Ingredients

  • 4 large carrots (1 lb/500 g total)
  • 1 onion
  • 4 plum tomatoes (1 lb/500 g total)
  • 6 cloves garlic
  • 1 fresh rosemary sprig
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups vegetable broth
  • 1/4 teaspoon paprika (approx)

Method

Cut carrots into 3/4-inch (2 cm) cubes. Cut onion into 2-inch (5 cm) chunks. Place in small roasting pan. Cut tomatoes into quarters; add to pan. Add garlic, rosemary, oil, salt and pepper; toss to coat. Roast in 450°F (230°C) oven, stirring once, until browned and tender, 40 to 45 minutes. Discard rosemary sprig.

In blender, purée roasted vegetables with 2 cups (500 mL) of the broth until smooth; strain into saucepan. Add remaining broth and 1 cup (250 mL) water; bring to boil. Reduce heat and simmer for 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days or freeze for up to 2 weeks.)

Serve warm in cups; garnish each cupful with paprika.

Nutritional facts Per serving: about

  • Sodium 154 mg
  • Protein 1 g
  • Calories 29.0
  • Total fat 2 g
  • Potassium 96 mg
  • Cholesterol 1 mg
  • Saturated fat trace
  • Total carbohydrate 3 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 32.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roast Carrot and Tomato Soup Shooters

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