Directions:
- Preheat oven to 450 degrees.
- Wash and cut tomatoes in half (if you use anything smaller than a Campari tomato, leave it whole). Place them on a large baling sheet with the onion, garlic and thyme. Drizzle olive oil over the veggies and sprinkle with Kosher salt and a few generous turns of freshly ground pepper. Give everything a toss. Roast in the oven for 25 to 30 minutes until the veggies are carmelized.
- Remove the thyme sprigs and pour the mixture into a medium sized stock pot or Dutch oven. Be sure to get all the juices. Add chicken broth and the bay leaf. Bring to a boil. Simmer for 25 to 30 minutes. Let cool slightly and then puree by either an immersion blender or puree in a regular blender (for a smoother texture). You can also strain the mixture if you want a more elegant soup.
- Check for seasonings. Serve immediately or refrigerate (no longer than 2-3 days) and reheat later.
- Garnish with a dollop of creme fraiche or other toppings, as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.85 Kcal (707 kJ) | ||
| Calories from fat | 103.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.5g | 18% | |
|---|---|---|---|
| Sodium | 61.13mg | 3% | |
| Potassium | 725.76mg | 15% | |
| Total Carbs | 14.09g | 5% | |
| Sugars | 7.84g | 31% | |
| Dietary Fiber | 2.84g | 11% | |
| Protein | 5.93g | 12% | |
| Vitamin C | 34.6mg | 58% | |
| Iron | 0.1mg | 0% | |
| Calcium | 41.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 39.72 Kcal (166 kJ) | ||
| Calories from fat | 24.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 18% | |
|---|---|---|---|
| Sodium | 14.38mg | 3% | |
| Potassium | 170.72mg | 15% | |
| Total Carbs | 3.32g | 5% | |
| Sugars | 1.84g | 31% | |
| Dietary Fiber | 0.67g | 11% | |
| Protein | 1.39g | 12% | |
| Vitamin C | 8.1mg | 58% | |
| Calcium | 9.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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