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Old September 18, 2012   #75
Zana
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Join Date: Jan 2007
Location: Southwestern Ontario, Canada
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Roasted Tomato Soup with Fresh Basil Recipe

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. —Marie Forte, Raritan, New Jersey

This recipe is: Diabetic Friendly

Prep: 40 min.
Cook: 5 min.
Yield: 6 Servings

Ingredients
3-1/2 pounds tomatoes (about 11 medium), 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 additional fresh basil leaves, optional

Directions
• Place the tomatoes, onion and garlic in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil.
• Sprinkle with thyme, salt and pepper; toss to coat.
• Bake at 400° for 25-30 minutes or until tender, stirring once.
• Cool slightly.
• In a blender, process tomato mixture and basil in batches until blended.
• Transfer to a large saucepan and heat through.
• Garnish each serving with croutons and additional basil if desired.

Yield: 6 servings.

Cooking for 2: Roasted Tomato Soup with Fresh Basil for 2

Nutritional Facts about 1 cup (calculated without garnish) equals 107calories, 5 g fat (1 g saturated fat), 0 cholesterol, 411 mg sodium, 15 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 3 vegetable, 1fat.

Originally published as Roasted Tomato Soup with Fresh Basil in Taste of Home June/July 2009, p69

Tip
Substitute Basil for Lettuce
“Once when I ran out of lettuce for sandwiches, I discovered that fresh basil leaves make a wonderful substitute,” informs Anna H. of Kansas City, Missouri
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