Roasted Apple Soup Recipe

Roasted Apple Soup

Quick Info:

Nutritional Info (Per serving):
Calories: 101, Saturated Fat: 0g, Sodium: 296mg, Dietary Fiber: 2g, Total Fat: 2g, Carbs: 21g, Sugars: 12g, Cholesterol: 1mg
Prep Time: 25 mins
Cook Time: 30 mins
Rest Time: 20 mins
Total Time: 55 mins
  • 6 medium apple(s), cooking, peeled, cored and quartered
  • 2 medium potato(es), baking variety, peeled and cut up
  • 1 large onion(s), quartered
  • 2 teaspoon oil, peanut
  • 1/4 teaspoon pepper, white
  • 2 can(s) broth, chicken, less sodium, 14 ounces each
  • 1 cup(s) water
  • 1/2 cup(s) milk 
  • salt
  • half-and-half
  •  Add a tasty Panini to this recipe in 20 minutes! Learn how!


1. Preheat oven to 425°F. In a large bowl, combine apples, potatoes, onion, oil, and the 1/4 to 1/2 teaspoon white pepper; toss gently. Arrange in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, about 30 minutes or until beginning to brown, stirring once.

2. Transfer apple mixture to a large saucepan. Stir in broth and the water. Bring just to boiling; reduce heat. Cover and simmer about 20 minutes or until potatoes are very tender. Stir in milk. Cool slightly.

3. Transfer one-fourth of the apple mixture to a blender. Cover and blend until smooth.* Pour blended mixture into a large bowl. Repeat with remaining mixture, one-fourth at a time. Return to saucepan. Heat through. Season to taste with salt and additional white pepper. If desired, swirl a little half-and-half into individual servings.

2 teaspoons olive oil
3 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
3/4 teaspoon salt
3 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
2 cups fresh basil leaves, thinly sliced
Basil leaves (optional)
Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt, and tomatoes; bring to a boil. Reduce heat; simmer 20 minutes. Stir in basil.
Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup. Garnish with basil leaves, if desired.

4 servings (serving size: 1 1/2 cups)

Nutritional Information
CALORIES 103(24% from fat);
FAT 2.8g (sat 0.4g,mono 1.7g,poly 0.4g);
IRON 2.4mg;
SODIUM 809mg;

Tomato Basilique 
 4 servings - 70 cal each- 5 g protein - 1 g fat
14 oz (400 g) can whole Italian plum tomatoes, undrained
2 oz (50g) chopped onion
1 tbsp dried basil or 1 tsp finely chopped fresh basil
1 garlic clove
1/4 tsp salt
1/4 tsp white pepper
1/2 tsp low fat margarine
1 tbsp plus 1 1/2 tsp plain flour
2 fl oz (350 ml) skim milk
1. Place canned tomatoes, onion, basil, garlic, salt and pepper in medium saucepan and
bring to boil. Cover, reduce heat, simmer 10 min.
2.Place in blender and process till smooth
3. Melt margarine in small saucepan over low heat. Add flour, stirring till smooth. Cook 1
min, stirring constantly.
4. Add milk gradually. Cook over a low heat, stirring constantly, until thickened and bubbly.
5.Add to tomato mixture, stirring. Heat several minutes stirring until thickened.

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