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Nutrition Facts
Serving Size 294 g
(Approx. 8 Servings)
Amount Per Serving
Calories 230 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 520 mg 22%
Total Carbohydrate 16 g 5%
Dietary Fiber 4 g 16%
Sugars 8 g
Protein 5 g
Vitamin A 50% Iron 6%
Vitamin C 70% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Cherry Tomato & Basil Soup

Prep Time
25 minutes
Cook Time
50 minutes
Total Time
1 h 15 m
8  People


Recipe makes 8 Servings

2 pints of cherry tomatoes
1 large red bell pepper, chopped roughly the same size as the cherry tomatoes
2 Tbsp extra virgin olive oil, divided use
1 Tsp kosher salt
1 Tsp pepper
1 medium yellow onion, diced small
3 fresh garlic cloves, minced
1 Tsp ground coriander
2 Tbsp sherry vinegar
1 jar of H-E-B Healthy Garden Combo Pasta Sauce
3 cup(s) chicken stock
1 cup(s) heavy whipping cream
1 cup(s) fresh basil, chopped
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Preheat oven to 400°F.
In a large bowl place cherry tomatoes, chopped red pepper, 1 tablespoon of olive oil and salt and pepper together. Toss to combine and place on a sheet pan.
Roast in oven for 20 to 25 minutes or until tomatoes are blistered and starting to color. Place tomato and pepper into a blender along with any collected pan juices. Pulse in blender (slowly at first so as to not expel hot tomato juice) until smooth and set aside to add into soup.
In a large, pot add 1 tablespoon of olive oil and stir-fry onions, garlic and ground coriander together for 3 to 5 minutes. Add 2 tablespoons of sherry vinegar and allow to reduce and cook 2 minutes before adding in pasta sauce and chicken stock.
Bring to a simmer and then add in roasted cherry tomato puree and heavy cream. Whisk to blend everything then bring soup back to a simmer and add chopped basil. Season to taste with salt and pepper and serve with crusty bread.


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