Roasted Tomato Soup

Name: Roasted Tomato Soup
Yield: 4 servings
Ingredients: 6 lb. tomatoes, halved; 1/2 c. olive oil, divided; 3 garlic cloves, minced; 1 1/2 Tbsp. fresh thyme or 1/2 Tbsp. dried thyme; 1 1/2 c. chopped onion; 1 c. plus 3 Tbsp. minced fresh basil leaves or 1/3 c. dried basil; 2 c. chicken broth; 1/2 c. whipping cream, scalded

Chicken Dairy

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Ingredients

6 lb. tomatoes, halved ⓘ
1/2 c. olive oil, divided ⓘ
3 garlic cloves, minced ⓘ
1 1/2 Tbsp. fresh thyme or 1/2 Tbsp. dried thyme ⓘ
1 1/2 c. chopped onion ⓘ
1 c. plus 3 Tbsp. minced fresh basil leaves or 1/3 c. dried basil ⓘ
2 c. chicken broth ⓘ
1/2 c. whipping cream, scalded ⓘ

Instructions

Arrange tomatoes on baking sheet, drizzle with 1/4 cup oil and sprinkle them with mixed garlic and thyme.
Roast at 350° for 1 hour, turning occasionally.

Nutrition & Diet Analysis (per serving)

553 kcal 28% DV

Protein Fat Carbs

Macronutrients

Protein 11.3g 23% DV

Total Fat 43.3g 55% DV

Carbs 38.9g 14% DV

Fiber 14.3g 51% DV

Sugar 4.3g 9% DV

Electrolytes

Sodium 364.3mg 16% DV

Potassium 943mg 20% DV

Cholesterol 28.8mg 10% DV

Vitamins & Minerals

Vitamin A 194.3mcg 22% DV

Vitamin C 47.8mg 53% DV

Vitamin D 0.5mcg 2% DV

Calcium 696.3mg 54% DV

Iron 28.2mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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