Directions:
- Trim stem end of tomatoes and cut in half lengthwise. Place tomatoes, cut side up on a large foil-lined baking sheet. Cut into 1/2 inch/1.25 cm off the top of the garlic; place garlic, onions and carrots on baking sheet with the tomatoes. Lightly brush vegetables with oil.
- Roast for 40 or 50 minutes or unti vegetables are soft. When cool enough to handle, remove garlic pulp by gently squeezing garlic cloves and remove skin off tomatoes.
- Place roasted garlic, tomatoes, onions and carrots in a large saucepan. Add stock, water, and basil; bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat and let cool slightly.
- Purée soup in the saucepan using an immersion blender or transfer in batches to a blender or food processor and blend until smooth. Return soup to saucepan, season with salt and pepper and simmer until heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.54 Kcal (819 kJ) | ||
| Calories from fat | 43.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.89g | 8% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 215.99mg | 9% | |
| Potassium | 1182.59mg | 25% | |
| Total Carbs | 32.06g | 11% | |
| Sugars | 16.5g | 66% | |
| Dietary Fiber | 5.79g | 23% | |
| Protein | 8.92g | 18% | |
| Vitamin C | 58.8mg | 98% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.4mg | 2% | |
| Calcium | 99.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 31.19 Kcal (131 kJ) | ||
| Calories from fat | 7.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.78g | 8% | |
|---|---|---|---|
| Cholesterol | 0.57mg | 1% | |
| Sodium | 34.45mg | 9% | |
| Potassium | 188.65mg | 25% | |
| Total Carbs | 5.11g | 11% | |
| Sugars | 2.63g | 66% | |
| Dietary Fiber | 0.92g | 23% | |
| Protein | 1.42g | 18% | |
| Vitamin C | 9.4mg | 98% | |
| Iron | 0.1mg | 2% | |
| Calcium | 15.9mg | 10% | |
* 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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