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Roasted Tomato Soup

Roasted Tomato Soup

recipe ingredients
1 1/2 tsp. olive oil
3 lbs. ripe tomatoes, cored, seeded and halved
2 red onions, chopped
1 clove garlic, minced
3 cups nonfat chicken broth
3 Tbsp. chopped fresh basil
salt and fresh ground black pepper to taste

recipe directions
Preheat broiler. Spray a baking sheet with nonstick cooking spray and place tomatoes on it, cut side down. Broil for 10 to 12 minutes, or until the skins are blistered and blackened. Let cool, then slip off skins. In a medium sized saucepan, heat oil over medium heat. Add onions and cook for 5 minutes. Add garlic and cook for 2 additional minutes or until onions are softened. In a food processor, combine tomatoes and onions; process until smooth. Return to saucepan and add chicken stock; bring to a boil then reduce to simmer for 5 minutes. Stir in basil and season with salt and pepper.

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Serves: 6 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
80 2 0 3.5 3 165 14 1
  • Sandra

    This was yummy! Just the thing for a cold day.

  • Ponytail

    My family loves this recipe. We had it 4 times in two weeks!