Roasted Tomato Soup with Fresh Basil
Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that indicates it's fresh and homemade.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
About 11 medium tomatoes, halved
1 small onion, quartered
2 garlic cloves, peeled and halved
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/4 teaspoon pepper
12 fresh basil leaves
Salad croutons and thinly sliced fresh basil, optional
Preheat oven to 400°.
Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan.
Drizzle with oil.
Sprinkle with thyme, salt and pepper; toss to coat.
Roast 25-30 minutes or until tender, stirring once. Cool slightly.
Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.
1 cup (calculated without croutons): 107 calories, 5g fat (1g saturated fat), 0 cholesterol, 411mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 3g protein.