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Roasted Tomato Soup with Fresh Basil for 2

Here's a delicious way to use up an abundance of fresh garden tomatoes. The thyme makes it taste extra fresh.—Marie T Forte, Raritan, New Jersey

2 ServingsPrep: 40 min. Cook: 5 min.

Ingredients

1-1/4 pounds tomatoes (about 4 medium), halved
1 small onion, quartered
1 garlic clove, peeled and halved
1 tablespoon olive oil
1 tablespoon minced fresh thyme
1/2 teaspoon salt
1/8 teaspoon pepper
4 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 leaves until blended.
Transfer to a large saucepan and heat through. Garnish each serving
with croutons and additional basil if desired.
Yield: 2 servings.

Nutrition Facts: 1 cup equals 129 calories,

2 of 2

Roasted Tomato Soup with Fresh Basil for 2 (continued)

Nutrition Facts: 7 g fat (1 g saturated fat), 0 cholesterol, 606 mg sodium, 15 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 3 vegetable, 1 fat.