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Roasted Tomato Soup with Thyme and Sour Cream
Source: dLife

Roasted tomato soup with a sweet and mild taste.

Prep Time: 30 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 201.1
Total Carbs 23.0 g
Dietary Fiber 3.1 g
Sugars 11.2 g
Total Fat 9.4 g
Saturated Fat 3.9 g
Unsaturated Fat 0.4 g
Potassium 56.1 mg
Protein 3.8 g
Sodium 170.6 mg
Dietary Exchanges
2 Fat , 3 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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8 each  fresh tomatoes
1 each  red onion
1 each  whole heads of garlic
2 pinch  fresh thyme
1 tbsp  olive oil
4 cup  low sodium vegetable broth
0 1/2 cup  sour cream
3 tbsp  chopped parsley
1 pinch  sea salt
1 pinch  black pepper
8 oz  French bread baguette
  1. Preheat oven to 400°F.
  2. In roasting pan, place tomatoes, onion, garlic, and thyme. Drizzle with oil.
  3. Roast for 30 minutes until softened and slightly charred.
  4. Remove onion quarters and garlic from the roasting pan and set aside.
  5. Pour half vegetable stock over tomatoes and return pan to oven for 10 minutes.
  6. Meanwhile, remove skin from onion quarters and garlic.
  7. In food processor, purée roasted onion and garlic into paste.
  8. Remove roasting pan from oven, discard thyme sprigs.
  9. Add stock and tomatoes to food processor, process until smooth.
  10. Strain soup into clean saucepan and add remaining stock and sour cream. Heat gently and season with salt and pepper to taste.
  11. Ladle into serving bowls, garnish with parsley and dollop of sour cream. Serve with warm baguette, if desired.

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