[MTdebster921]

Roasted Tomato Basil Soup

Ingredients:

3 lbs. ripe plum tomatoes, cut in half
2 tsp. good olive oil
1 Tbsp. Morton Lite Salt®
1 1/2 tsp. freshly ground black pepper
2 cups chopped yellow onions
6 garlic cloves, minced
2 Tbsp. unsalted butter
1/4 tsp. crushed red pepper flakes
1 (28-oz.) canned no added salt plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 tsp. fresh thyme leaves
4 cups fat free reduced sodium chicken stock

Preparation:

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot coated with cooking spray, sauté the onions, garlic and red pepper flakes over medium heat for 10 minutes, or until the onions start to brown.
Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.
Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Makes: about 12 servings
Serving size: about 1 1/4 cup
LA Exchange: 2 Vegetables