Directions:
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
- Bake in preheated oven until very tender and browned, about 2 hours.
- Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
- Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.23 Kcal (604 kJ) | ||
| Calories from fat | 117.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.04g | 20% | |
|---|---|---|---|
| Cholesterol | 20.55mg | 7% | |
| Sodium | 345.4mg | 14% | |
| Potassium | 317.91mg | 7% | |
| Total Carbs | 5.28g | 2% | |
| Sugars | 2.79g | 11% | |
| Dietary Fiber | 1.45g | 6% | |
| Protein | 1.45g | 3% | |
| Vitamin C | 18.2mg | 30% | |
| Iron | 0.2mg | 1% | |
| Calcium | 39mg | 4% | |
| Amount Per 100 g | |||
| Calories | 69.27 Kcal (290 kJ) | ||
| Calories from fat | 56.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.26g | 20% | |
|---|---|---|---|
| Cholesterol | 9.87mg | 7% | |
| Sodium | 165.9mg | 14% | |
| Potassium | 152.69mg | 7% | |
| Total Carbs | 2.53g | 2% | |
| Sugars | 1.34g | 11% | |
| Dietary Fiber | 0.7g | 6% | |
| Protein | 0.7g | 3% | |
| Vitamin C | 8.7mg | 30% | |
| Iron | 0.1mg | 1% | |
| Calcium | 18.8mg | 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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