Roasted Tomato Soup with Fresh Basil Recipe

Roasted Tomato Soup with Fresh Basil Recipe photo by Taste of Home

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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

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Roasted Tomato Soup with Fresh Basil Recipe

Prep: 40 min. Cook: 5 min.

Yield: 6 Servings

40 5 45

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 julienned fresh basil leaves, optional
Julienned fresh basil, optional

Directions

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 julienned basil. Yield: 6 servings.

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

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

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

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.