| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 15 min |
| Cook: | 1 hr 5 min |
| Yield: | 4 servings |
Ingredients
- 1 (28-ounce or 35-ounce) can whole peeled tomatoes
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fresh thyme leaves, optional
- 3 cloves garlic, minced (1 tablespoon)
- 1 medium carrot, finely diced
- 1 small onion, halved and thinly sliced
- Salt and freshly ground black pepper
- 1 quart (4 cups) stock or water
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- Heat oven to 375 degrees. Drain tomatoes and reserve liquid. Halve them and put in a roasting pan; sprinkle with 2 tablespoons oil and the thyme, if using. Roast, turning once or twice, until lightly browned, about 30 minutes. Use wooden spoon to scrape up browned bits from pan, adding a little liquid if necessary.
- Put remaining olive oil in a deep skillet or medium saucepan over medium-high heat. When it’s hot, add garlic and cook just until it begins to color, a minute or so. Add carrot and onion and cook, sprinkling with salt and pepper and stirring, for about 5 minutes. Stir in stock or water, along with contents of roasting pan and reserved tomato juice.
- Turn heat to high and bring soup to a boil, then lower heat so it bubbles gently. Cover and cook until vegetables are very tender, 20 to 30 minutes. Garnish with parsley and serve.
Nutrition Facts
| Calories | 272 |
| Total Fat | 17 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 7 milligrams |
| Sodium | 925 milligrams |
| Carbohydrates | 21 grams |
| Dietary Fiber | 3 grams |
| Protein | 8 grams |
| Sugar | 10 grams |