Total time: 10 minutes | Serves 2
- 6 roasted tomatoes
- 1 3/4 cups vegetable stock
- 1 tablespoon cream
- Salt, pepper
Step 1Place tomatoes and stock in blender and puree until smooth, about 2 minutes. Turn into medium saucepan and heat over medium heat until hot, 3 to 4 minutes. Stir in cream and add salt and pepper to taste. Serve with croutons.
175 calories; 1,035 mg sodium; 5 mg cholesterol; 16 grams fat; 8 grams carbohydrates; 1 gram protein; 0.61 gram fiber.
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