Directions:
- Preheat oven to 400*F.
- Place the tomatoes, garlic, shallots, rosemary, and thyme in a 9x11 baking dish. Cover with the olive oil. Bake until the tomatoes begiin to brown, 15-20 minutes.
- Using a slotted spoon, transfer this mixture to a heavy stockpot and add the liquid from the baking dish. Add the vegetable stock and simmer over medium heat until the tomatoes and the liquid are reduced by one third, about 15-20 minutes.
- Add the balsamic viniegar, basil, black pepper, and salt and simmer for 5-10 minutes. Puree in a blender or in batches in a food processor.
- Strain the soup through a sieve into a tureen or soup bowl.
- Serve hot, topped with freshly grated Parmesan or goat cheese. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1182.54 Kcal (4951 kJ) | ||
| Calories from fat | 253.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.12g | 43% | |
|---|---|---|---|
| Sodium | 37201.69mg | 1550% | |
| Potassium | 791.34mg | 17% | |
| Total Carbs | 188.83g | 63% | |
| Sugars | 12.38g | 50% | |
| Dietary Fiber | 3.97g | 16% | |
| Protein | 3.89g | 8% | |
| Vitamin C | 43.3mg | 72% | |
| Iron | 1.7mg | 9% | |
| Calcium | 72.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 200.83 Kcal (841 kJ) | ||
| Calories from fat | 42.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 43% | |
|---|---|---|---|
| Sodium | 6317.8mg | 1550% | |
| Potassium | 134.39mg | 17% | |
| Total Carbs | 32.07g | 63% | |
| Sugars | 2.1g | 50% | |
| Dietary Fiber | 0.67g | 16% | |
| Protein | 0.66g | 8% | |
| Vitamin C | 7.4mg | 72% | |
| Iron | 0.3mg | 9% | |
| Calcium | 12.4mg | 7% | |
* 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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