Best Roasted Tomato Soup South Beach Diet Phase Recipes

Roasted Tomato Soup (South Beach Diet Phase 2) image

Provided by Lizzie Rodriquez

Categories Vegetable

Time 1h5m

Yield 4 1.25 cup servings, 4 serving(s)

Number Of Ingredients 9

2 1/2 lbs plum tomatoes, cut in half lengthwise
1 medium onion, diced
4 garlic cloves, smashed and peeled
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
fresh ground black pepper
1 tablespoon extra virgin olive oil
1 cup vegetable broth

Steps:

Heat oven to 425.
Line the baking pan with parchment paper. Arrange the tomatos, cut side up, on the pan. Scatter onion and garlic in a single layer around tomatoes. Sprinkle tomatoes, onion, garlic, with basil, oregano, salt and pepper to taste; drizzle with oil. Bake on the middle of the rack of the oven until tomatoes are golden on the bottoms and start to collapse, about 40 minutes.
Remove from oven and carefully transfer the contents of the pan to a blender. Add 1/2 cup broth and puree until smooth.
Transfer mixture to a medium saucepan. Stir in remaining 1/2 cup of broth and bring to a simmer over medium heat. Remove pan from heat and season soup with additional salt and pepper if desired. Serve warm.

Tomato Soup With Veggies and Lima Beans (South Beach Diet Phase image

Provided by Lizzie Rodriquez

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
1 small onion, minced
2 stalks celery, minced
4 garlic cloves, minced
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
5 ounces white mushrooms, trimmed and quarted (about 6 medium)
1 medium summer squash, diced
15 ounces lima beans, rinsed and drained
14 ounces no-salt-added diced tomatoes, with juices
8 ounces tomato sauce
3/4 cup water

Steps:

In medium saucepan, heat oil over medium heat. Add onions, celery, garlic, basil, oregano, and pepper flakes. Cook, stirring occasionally, 5 minutes.
Add mushrooms, squash. Cook, stirring occasionally, 5 minutes more.
Stir in beans, diced tomatoes and their juices, tomato sauce, and water. Bring to a simmer and cook briefly just to heat through.

Nutrition Facts : Calories 173.4, Fat 4.2, SaturatedFat 0.6, Sodium 598.1, Carbohydrate 29, Fiber 7.3, Sugar 8.1, Protein 8.2

Oven Roasted Vegetables (South Beach) image

Provided by dojemi

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium zucchini
1 medium summer squash
1 medium red bell pepper
1 medium yellow bell pepper
1 lb fresh asparagus
1 red onion, chopped
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Preheat oven to 450 degrees.
Cut zucchini, summer squash, red pepper, yellow pepper and asparagus into bite-size pieces.
Put all vegetables in a large roasting pan, and toss with the oil, salt and black pepper.
Spread in a single layer.
Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.