Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Browse by categories