Directions:
- Drain whole tomatoes, pouring juice into a Dutch oven; set tomatoes aside. Add the chicken broth, crushed tomatoes, condensed chicken broth, tomato paste, vinegar, basil and thyme to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until slightly thickened.
- Pierce reserved tomatoes; place in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with onion and 1/4 cup brown sugar. Bake at 450° for 20-30 minutes or until onion is tender. Cool slightly and chop.
- Discard thyme sprigs from soup. Stir in roasted tomato mixture and remaining brown sugar; heat through. Serve warm or cold. Yield: 11 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40.1 Kcal (168 kJ) | ||
| Calories from fat | 0.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Cholesterol | 0.03mg | 0% | |
| Sodium | 326.76mg | 14% | |
| Potassium | 153mg | 3% | |
| Total Carbs | 8.35g | 3% | |
| Sugars | 7.11g | 28% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 0.46g | 1% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 0.2mg | 1% | |
| Calcium | 17.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 32.82 Kcal (137 kJ) | ||
| Calories from fat | 0.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Cholesterol | 0.02mg | 0% | |
| Sodium | 267.42mg | 14% | |
| Potassium | 125.21mg | 3% | |
| Total Carbs | 6.83g | 3% | |
| Sugars | 5.82g | 28% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 0.38g | 1% | |
| Vitamin C | 6.8mg | 14% | |
| Iron | 0.2mg | 1% | |
| Calcium | 14.5mg | 2% | |
* 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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