Directions:
- Heat oven to 425.
- Line the baking pan with parchment paper. Arrange the tomatos, cut side up, on the pan. Scatter onion and garlic in a single layer around tomatoes. Sprinkle tomatoes, onion, garlic, with basil, oregano, salt and pepper to taste; drizzle with oil. Bake on the middle of the rack of the oven until tomatoes are golden on the bottoms and start to collapse, about 40 minutes.
- Remove from oven and carefully transfer the contents of the pan to a blender. Add 1/2 cup broth and puree until smooth.
- Transfer mixture to a medium saucepan. Stir in remaining 1/2 cup of broth and bring to a simmer over medium heat. Remove pan from heat and season soup with additional salt and pepper if desired. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.43 Kcal (295 kJ) | ||
| Calories from fat | 22.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 4% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 239.06mg | 10% | |
| Potassium | 414.15mg | 9% | |
| Total Carbs | 10.91g | 4% | |
| Sugars | 5.44g | 22% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 2.29g | 5% | |
| Vitamin C | 21.9mg | 36% | |
| Iron | 0.5mg | 3% | |
| Calcium | 28.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 37.07 Kcal (155 kJ) | ||
| Calories from fat | 11.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.31g | 4% | |
|---|---|---|---|
| Cholesterol | 0.16mg | 0% | |
| Sodium | 125.84mg | 10% | |
| Potassium | 218.01mg | 9% | |
| Total Carbs | 5.74g | 4% | |
| Sugars | 2.86g | 22% | |
| Dietary Fiber | 1.11g | 8% | |
| Protein | 1.21g | 5% | |
| Vitamin C | 11.5mg | 36% | |
| Iron | 0.2mg | 3% | |
| Calcium | 14.9mg | 3% | |
* 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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