The recipe has a serving of protein but is a little light on calories to make a full lunch. I suggest adding some grilled shrimp or braised wild boar as pictured here. I found the 3 jalapenos made it a bit more spicy than I was hoping for.
|3.6kg roma tomatoes||648||7||141||32|
|1 bulb garlic||45||0.1||10||2|
|4 sprigs rosemary||9||0.4||1||0.2|
|1 large onion (670g)||281||0.5||68||6|
|3 ribs celery (215g)||30||0.4||7||2|
|3 carrots (285g)||117||0.7||27||3|
|2 tbsp oil||248||28|
|1 litre chicken stock||346||12||34||24|
|salt and pepper to taste|
Total Calories: 1759, Fat 49g, Carbs, 297, Protein: 70 Yield 10, 2 cup servings Per Serving: Calories: 176, Fat: 4.9, Carbs: 29.7, Protein: 7
Pre-heat the oven to 400F
Wash and slice the tomatoes in half and place in a baking sheet sliced side up. Finely chop the rosemary and garlic and sprinkle over the sliced tomatoes. Roast the tomatoes for 45 minutes.
Remove the tomatoes from the oven and allow to cool. Move the tomatoes to a bowl and deglaze the pan with water.
Dice the onion, celery, carrot, jalapenos, salt and pepper. Add the oil to your soup pot and put on medium heat. Add the diced vegetables and sweat until they start to stick to the bottom of the pan.
Process the tomatoes and deglazing liquid in a blender. Add to the soup pot. Add the chicken stock. Bring to a boil and let simmer for a few minutes. Taste and adjust seasoning.