Directions:
- Preheat oven to 425 degrees.
- Place the tomato halves, cut side down, on a jelly roll pan and drizzle with 2 tsps. of the olive oil.
- Bake for 35 minutes until tender and slightly charred.
- Remove tomatoes from oven and cool.
- Discard skins.
- Heat remaining 1 tsp olive oil in a 2 quart saucepan over medium-high heat.
- Add the carrot, garlic, and herbs.
- Saute for 8 minutes.
- Stir in the broth.
- Partially cover, reduce the heat, and let simmer for 20 minutes or until the carrots are tender.
- Add the tomato halves.
- Place half of the mixture in a blender and process until smooth and repeat with remaining mixture. You can also blend it all with a stick blender.
- Return pureed mixture to saucepan and add the milk, salt, pepper and stir over low heat until thoroughly heated. Do not boil.
- Sprinkle with additional fresh herbs if desired just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 50.45 Kcal (211 kJ) | ||
| Calories from fat | 15.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 3% | |
|---|---|---|---|
| Cholesterol | 0.61mg | 0% | |
| Sodium | 105.36mg | 4% | |
| Potassium | 320.21mg | 7% | |
| Total Carbs | 7.17g | 2% | |
| Sugars | 5.07g | 20% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 2.09g | 4% | |
| Vitamin C | 14.2mg | 24% | |
| Vitamin A | 0.2mg | 5% | |
| Calcium | 55.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 34.97 Kcal (146 kJ) | ||
| Calories from fat | 10.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 3% | |
|---|---|---|---|
| Cholesterol | 0.42mg | 0% | |
| Sodium | 73.02mg | 4% | |
| Potassium | 221.91mg | 7% | |
| Total Carbs | 4.97g | 2% | |
| Sugars | 3.51g | 20% | |
| Dietary Fiber | 1g | 6% | |
| Protein | 1.45g | 4% | |
| Vitamin C | 9.8mg | 24% | |
| Vitamin A | 0.1mg | 5% | |
| Calcium | 38.2mg | 6% | |
* 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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