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ROASTED TOMATO SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Soups
Amount Measure Ingredient -- Preparation Method
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10 Tomatoes, ripe (3 lbs)
-cored, halved and seeded
1 1/2 ts Olive oil
2 Onions, red -- chopped
1 Garlic clove -- minced
3 c Vegetable stock
3 tb Basil, fresh -- chopped
Salt and pepper to taste
Preheat broiler. Spray a baking sheet with nonstick
cooking spray. Place tomatoes on the baking sheet,
cutside down. Broil until skins are blistered, about
10 minutes. Set aside to cool. Slip off skins and chop
coarsely.
Meanwhile, in a medium-sized saucepan, heat oil over
medium-low heat. Add onions and saute for 5 minutes.
Add garlic and saute until the onions are very soft,
about 5 minutes longer. Stir in tomatoes and cook,
stirring, for 1 minute. Transfer the mixture to a food
processor or blender and process until smooth; return
to the saucepan. Stir in stock and bring to a boil.
Reduce heat to low and simmer for 5 minutes. Remove
from heat and stir in basil. Season with salt and
pepper. Cover and refrigerate until chilled, at least
one hour. The soup can be stored, covered, in the
refrigerator, for up to 2 days.
Per serving: 90 cal; 4 g prot; 2 g fat; 16 g carb;
216 mg sod; 0 mg chol.
Adapted from a recipe in EATING WELL, July/August
1993 MM by DEEANNE
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