Directions:
- Core tomatoes; place in a roasting pan. Drizzle with 1/4 cup oil; sprinkle with garlic and thyme. Bake, uncovered, at 350° for 1 hour, turning occasionally.
- In a large saucepan, saute onion in remaining oil until softened. Add roasted tomatoes and basil; cook for 5 minutes. Add broth; bring to a boil. Cook and stir for 5 minutes.
- Put through a sieve or food mill; return puree to pan. In a small saucepan over medium-low heat, warm cream (do not boil). Stir the cream, salt and pepper into soup. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.58 Kcal (1271 kJ) | ||
| Calories from fat | 199.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.16g | 34% | |
|---|---|---|---|
| Cholesterol | 11.19mg | 4% | |
| Sodium | 59.41mg | 2% | |
| Potassium | 992.8mg | 21% | |
| Total Carbs | 23.64g | 8% | |
| Sugars | 13.45g | 54% | |
| Dietary Fiber | 5.18g | 21% | |
| Protein | 5.45g | 11% | |
| Vitamin C | 56.3mg | 94% | |
| Iron | 0.2mg | 1% | |
| Calcium | 97mg | 10% | |
| Amount Per 100 g | |||
| Calories | 62.94 Kcal (264 kJ) | ||
| Calories from fat | 41.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.59g | 34% | |
|---|---|---|---|
| Cholesterol | 2.32mg | 4% | |
| Sodium | 12.32mg | 2% | |
| Potassium | 205.83mg | 21% | |
| Total Carbs | 4.9g | 8% | |
| Sugars | 2.79g | 54% | |
| Dietary Fiber | 1.07g | 21% | |
| Protein | 1.13g | 11% | |
| Vitamin C | 11.7mg | 94% | |
| Calcium | 20.1mg | 10% | |
* 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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