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
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
- Folate 2.0
- Calcium 1.0
- Vitamin A 32.0
- Vitamin C 5.0
