Roasted tomato soup

 
                            ROASTED TOMATO SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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
  
 
 
                    - - - - - - - - - - - - - - - - - -