Directions:
- Preheat oven to 300ºF. Line a baking sheet with heavy duty foil; set aside.
- Drain tomatoes, saving the juices for preparing the soup (you should about 1 1/2 cups reserved). Slice the tomatoes in half and place cut-side up on the prepared baking sheet. Sprinkle with salt, pepper and brown sugar. Drizzle with olive oil and roast in the preheated oven for one hour.
- Remove tray from oven and let cool 10 minutes.Transfer cooled tomatoes to a blender. Add the vegetable stock, reserved tomato juice and blend until smooth. Pour soup into a 2-quart pot and heat until warmed, but not boiling. Stir in the cream and cook for one more minute. Serve garnished with croutons.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.83 Kcal (1318 kJ) | ||
| Calories from fat | 26.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.97g | 5% | |
|---|---|---|---|
| Cholesterol | 10.28mg | 3% | |
| Sodium | 9560.48mg | 398% | |
| Potassium | 602.04mg | 13% | |
| Total Carbs | 59.41g | 20% | |
| Sugars | 10.46g | 42% | |
| Dietary Fiber | 4.14g | 17% | |
| Protein | 4.29g | 9% | |
| Vitamin C | 21.2mg | 35% | |
| Iron | 2mg | 11% | |
| Calcium | 76.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 116.62 Kcal (488 kJ) | ||
| Calories from fat | 9.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.1g | 5% | |
|---|---|---|---|
| Cholesterol | 3.81mg | 3% | |
| Sodium | 3541.35mg | 398% | |
| Potassium | 223mg | 13% | |
| Total Carbs | 22.01g | 20% | |
| Sugars | 3.88g | 42% | |
| Dietary Fiber | 1.53g | 17% | |
| Protein | 1.59g | 9% | |
| Vitamin C | 7.9mg | 35% | |
| Iron | 0.8mg | 11% | |
| Calcium | 28.2mg | 8% | |
* 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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