100 Recipes to stay FIT by smita - HTML preview

Roasted Tomato Soup

Makes about 5 cups, serves 6

Ingredients

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

1 1/2 tsp. olive oil

2 red onions, chopped

1 clove garlic, minced

3 cups defatted reduced-sodium chicken stock

3 Tbsp. chopped fresh basil

salt & freshly ground black pepper to taste

Instructions

Preheat broiler. Spray a baking sheet with nonstick cooking spray. Place 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.

Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat. Add onions and sauté for 5 minutes. Add garlic and sauté 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 chicken 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 1 hour. (The soup can be stored, covered, in the refrigerator for up to 2 days.)

Nutritional Information:

90 calories

2 g fat mono

0 mg cholesterol

16 g carbohydrate

4 g protein

216 mg sodium