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Roasted Tomato Soup with Fresh Basil for 2

 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 15x10x1-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.
Nutritional Facts: 1 cup equals 129 calories,

2 of 2

Roasted Tomato Soup with Fresh Basil for 2 (continued)

Nutritional 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.