Directions:
- Preheat the oven to 400 degrees F. Drain the tomatoes, reserving the juice. Cut the tomatoes in half. Toss in a medium size bowl with onions and garlic and about 4 tablespoons of olive oil. Liberally sprinkle with salt and pepper.
- Spread evenly on a baking sheet and roast until onions turn brown, about 30 minutes, stirring halfway through to prevent burning.
- Transfer the tomato mixture to a large heavy bottomed pot. Add the reserved tomato juice, stock and fresh thyme leaves. Let simmer for about 15 minutes. Blend until smooth, taking care not to splatter the hot soup. Add heavy cream and return to a simmer, but do not boil. Adjust the seasoning.
- Pour into bowls and top with a thin strips of fresh basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 56.67 Kcal (237 kJ) | ||
| Calories from fat | 30.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 5% | |
|---|---|---|---|
| Cholesterol | 12.08mg | 4% | |
| Sodium | 90.32mg | 4% | |
| Potassium | 97.85mg | 2% | |
| Total Carbs | 4.44g | 1% | |
| Sugars | 1.84g | 7% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 2.26g | 5% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 15.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 64.6 Kcal (270 kJ) | ||
| Calories from fat | 34.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 5% | |
|---|---|---|---|
| Cholesterol | 13.76mg | 4% | |
| Sodium | 102.96mg | 4% | |
| Potassium | 111.54mg | 2% | |
| Total Carbs | 5.06g | 1% | |
| Sugars | 2.1g | 7% | |
| Dietary Fiber | 0.4g | 1% | |
| Protein | 2.58g | 5% | |
| Vitamin C | 2.3mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 17.9mg | 2% | |
* 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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