Roasted Tomato Soup

 

Makes about 5 cups, serves 6

Preparation time: 15 to 20 minutes

Ingredients:

- 8-10 ripe tomatoes (3 lbs.), cored, halved and seeded

- 1 1/2 teaspoons olive oil

- 2 red onions, chopped

- 1 clove garlic, minced

- 3 cups defatted reduced-sodium chicken stock

- 3 tablespoons chopped fresh basil

- salt & freshly ground black pepper to taste

Instructions for making:

1. Preheat broiler. Spray a baking sheet with nonstick cooking spray. Place 8-10 halved cut tomatoes on the baking sheet, cut-side down. Broil until skins are blistered, about 10 minutes. Set aside to cool. Slip off skins and chop coarsely. 

2. Meanwhile, in a medium-sized saucepan, heat 1 1/2 tsp. Olive oil over medium-low heat. Add 2 chopped onions and sauté for 5 minutes. Add 1 minced garlic and sauté until the onions are very soft, about 5 minutes longer. Add in broiled tomatoes and cook by stirring for 1 minute. 

3. Transfer the mixture to a food processor or blender and process until smooth; then pour blended mixture in the saucepan. Add and Stir with 3 cups defatted chicken stock and bring to a boil. Reduce heat to low and simmer for 5 minutes. 

4. Remove from heat and stir with 3 tbsp. Chopped basil. Season with salt and pepper. 

5. Cover and refrigerate until chilled, at least 1 hour. 

6. Serve as required.

Note: The soup can be stored, covered, in the refrigerator for up to 2 days. 

Nutritional Information per serving: 

- 90 calories 

- 2 g fat mono 

- 0 mg cholesterol 

- 16 g carbohydrate 

- 4 g protein 

- 216 mg sodium 

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