This recipe comes from Sunny Anderson of the Food Network. It is our favorite soup! We have made it too many times to count. The original recipe calls for veg stock, but I use chicken stock. If the tomatoes look puny, add a couple more. It's really not rocket science. You can't mess this up!
Preheat oven to 400 degrees.
Prepare the first four ingredients and place on half-sheet sized baking sheet with lip. Throw thyme stems on top. Drizzle with EVOO and Balsamic. Add salt and pepper. Toss slightly. Arrange so vegetables are mostly cut side down. Bake for 45-50 minutes.
Remove veg and any juices from baking sheet to dutch oven (or similar) over medium-high heat. Add tomato paste and stir to combine. Add stock. Cover and bring to boil. (About 5 mins.) Reduce heat to low and simmer covered for 20 minutes. Pull thyme stems from mixture. Hit with immersion blender on low, using caution. Several downward passes work best. Blend to desired consitency. Serve with basil chiffonade as garnish, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (569g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 273 | ||
Calories from Fat: 106 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 10.8mg | 3 % | |
Sodium 548.6mg | 19 % | |
Potassium 1097.4mg | 29 % | |
Total Carbohydrate 31.8g | 9 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 26.1g | ||
Protein 12.7g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 273
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