Directions:
- Preheat oven to 350ºF. Arrange tomatoes in a single layer, cut side up, on a large baking sheet. Scatter onions, garlic and thyme around tomatoes. Sprinkle with sugar, season with salt and pepper and drizzle with oil. Roast until vegetables are soft and slightly caramelized, 1 1/4 to 1 1/2 hours. Discard thyme sprigs.
- Warm broth in a large pan over medium heat. Add tomato mixture, scraping up browned bits from sheet. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 20 minutes.
- Remove soup from heat; let cool slightly. Working in batches, puree soup in a blender. Strain soup through a sieve into clean pan, pressing on solids to extract liquid. Discard all solids.
- Stir in half-and-half and reheat soup to a simmer, stirring often (do not boil). Season with salt and pepper, ladle into bowls and sprinkle with basil, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 954.22 Kcal (3995 kJ) | ||
| Calories from fat | 438.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.76g | 75% | |
|---|---|---|---|
| Cholesterol | 44.77mg | 15% | |
| Sodium | 330.55mg | 14% | |
| Potassium | 5287.88mg | 113% | |
| Total Carbs | 112.82g | 38% | |
| Sugars | 68.5g | 274% | |
| Dietary Fiber | 21.62g | 86% | |
| Protein | 36.71g | 73% | |
| Vitamin C | 273.1mg | 455% | |
| Iron | 0.5mg | 3% | |
| Calcium | 410.5mg | 41% | |
| Amount Per 100 g | |||
| Calories | 34.76 Kcal (146 kJ) | ||
| Calories from fat | 15.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 75% | |
|---|---|---|---|
| Cholesterol | 1.63mg | 15% | |
| Sodium | 12.04mg | 14% | |
| Potassium | 192.64mg | 113% | |
| Total Carbs | 4.11g | 38% | |
| Sugars | 2.5g | 274% | |
| Dietary Fiber | 0.79g | 86% | |
| Protein | 1.34g | 73% | |
| Vitamin C | 9.9mg | 455% | |
| Calcium | 15mg | 41% | |
* 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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