Roasted Tomato Soup with Garlic - Yoga Journal

Roasted Tomato Soup with Garlic


The bright red tomatoes and deep green basil make this soup a colorful treat for company. For a spicy kick, add 1/4 tsp. crushed red pepper flakes to the tomatoes and broth.

  • SERVINGServings


  • 2 Tbs. olive oil
  • 6 cloves garlic, minced (about 2 Tbs.)
  • 3 15-oz. cans diced fire-roasted tomatoes
  • 6 cups low-sodium vegetable broth
  • 6 Tbs. chopped fresh basil


1. Heat oil in large saucepan over medium heat. Add garlic, and cook 1 minute, or until fragrant, stirring often.

2. Stir in tomatoes and broth, and bring to a boil. Reduce heat, and simmer uncovered 25 minutes, or until soup thickens slightly. Remove from heat.

3. Stir in basil. Season with salt and pepper. Ladle soup into bowls.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 92
  • Carbohydrate Content: 12 g
  • Fat Content: 4 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Sodium Content: 707 mg
  • Sugar Content: 5 g