Meal Details
1. Creamy protein tomato soup
84cal, 5p, 7c, 3f (per meal)
1 lbs (454g)
1/2 cup (113g)
2/3 cup(s) (mL)
1/4 tbsp, leaves (1g)
2 tbsp (32g)
2 tsp (10mL)
2/3 medium (2-1/2" dia) (73g)
2 clove(s) (6g)
1
Preheat the oven to 425°F (220°C).
2
Place the tomato chunks, whole garlic cloves, and sliced onion on a baking sheet. Toss with oil and some salt and pepper. Bake for 20-25 minutes, until the vegetables are soft and lightly browned.
3
Let cool slightly, then transfer the roasted vegetables to a blender. Add all remaining ingredients and blend until smooth. Pour the mixture into a saucepan and bring to a gentle simmer. Add a splash of water to thin if needed. Season with salt and pepper to taste and serve.