Directions:
- Place tomatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake at 400° for 15-20 minutes or until softened, stirring occasionally. Remove and discard skins.
- Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add the tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until flavors are blended. Cool slightly.
- In a blender, process soup in batches until smooth. Stir in cream and heat through. Serve immediately or cool soup; transfer to freezer containers. Cover and freeze for up to 3 months.
- To use frozen soup: Thaw in the refrigerator overnight. Place in a large saucepan; heat through. Garnish with basil if desired. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.86 Kcal (833 kJ) | ||
| Calories from fat | 115.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.82g | 20% | |
|---|---|---|---|
| Cholesterol | 13.7mg | 5% | |
| Sodium | 413.55mg | 17% | |
| Potassium | 956.33mg | 20% | |
| Total Carbs | 19g | 6% | |
| Sugars | 12.39g | 50% | |
| Dietary Fiber | 4.36g | 17% | |
| Protein | 4.47g | 9% | |
| Vitamin C | 56.3mg | 94% | |
| Iron | 0.1mg | 0% | |
| Calcium | 65.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 39.28 Kcal (164 kJ) | ||
| Calories from fat | 22.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.53g | 20% | |
|---|---|---|---|
| Cholesterol | 2.71mg | 5% | |
| Sodium | 81.69mg | 17% | |
| Potassium | 188.9mg | 20% | |
| Total Carbs | 3.75g | 6% | |
| Sugars | 2.45g | 50% | |
| Dietary Fiber | 0.86g | 17% | |
| Protein | 0.88g | 9% | |
| Vitamin C | 11.1mg | 94% | |
| Calcium | 12.9mg | 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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