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Roasted Tomato Soup

Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 Servings
Calories 101kcal

Ingredients

  • 2 large Tomatoes quartered
  • 6 cloves Garlic
  • 1/2 Red onion cut into same size chunks
  • 2 tsp Fresh Thyme
  • 1 Tbsp Extra-virgin olive oil plus more for drizzling
  • 3 cups Chicken broth
  • 1 tbsp Fresh sage chopped, plus more for garnish
  • 8 Crackers
  • Red pepper flakes optional
US Customary - Metric

Instructions

  • Preheat the oven broiler on high.
  • Toss the tomatoes, garlic, onion, and thyme with oil on a foil lined baking sheet. Season well with salt and pepper. Place the baking sheet on the bottom rack of the oven and roast the vegetables until they turn golden brown and soften. Make sure to allow them to get good coloring.
  • PLace in a blender along with the broth and sage. Blend until smooth. Season with salt and pepper to taste.
  • Serve with crackers. Drizzle the top of the soup with olive oil. Garnish with sage and red pepper flakes.

Nutrition

Calories: 101kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 704mg | Potassium: 414mg | Fiber: 2g | Sugar: 4g | Vitamin A: 810IU | Vitamin C: 29mg | Calcium: 54mg | Iron: 1mg