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Roasted Carrot and Tomato-Basil Soup
BETTY CROCKER11Ingredients
80Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. carrots (peeled, cut into 1/2-inch slices, about 4 large carrots)
- 2 small onions (halved and thinly sliced, about 2 cups)
- 4 cloves garlic
- 1/4 cup olive oil
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 cans tomatoes (28 oz each Muir Glen™ organic whole, drained, juices reserved)
- 1 tsp. dried basil leaves
- 1/2 cup plain Greek yogurt
- tomato
- rice crackers
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium990mg41% |
| Potassium890mg25% |
| Protein4g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber5g20% |
| Sugars13g |
| Vitamin A410% |
| Vitamin C60% |
| Calcium10% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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