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Roasted Tomato Soup w/ Fresh Basil

Source of Recipe

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Roasted Tomato Soup w/ Fresh Basil

Adapted from Taste of Home June/July 2009
Reviews rate this recipe 4 of 5 stars.
Exchanges
Prep: 40 min. Cook: 5 min.
Yield: 6 servings. (1-cup ea.)

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

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 thinly sliced fresh basil leaves

Directions:
1. 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.

2. Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.

1 cup (calculated without croutons) equals 107 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 219 mg sodium, 15 g carbohydrate, 4 g fiber, 3 g protein. ++++ Diabetic Exchanges: 1 starch, 1 fat.