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Roasted Tomato Soup

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  3 Hours
  6 servings, about 3/4 cup each
Roasting tomatoes gives them an intense, sweet flavor and also Makes them very easy to peel. The soup is then chilled, making a refreshing first course on a hot summer night.

Make Ahead Tip: Cover and refrigerate for up to 2 days.
8-10   ripe tomatoes (3 pounds), cut in half and seeded
1 1/2 teaspoons  extra-virgin olive oil
2   red onions, chopped
1 clove  garlic, minced
3 cups  reduced-sodium chicken broth
3 tablespoons  chopped fresh basil
salt & freshly ground pepper to taste
Preheat broiler. Coat a baking sheet with cooking spray.

Place tomatoes on the prepared baking sheet, cut-side down. Broil until skins are blistered, about 10 minutes. Set aside to cool. Slip off the skins and chop the tomatoes coarsely.

Meanwhile, heat oil in a medium saucepan over medium-low heat. Add onions and cook, stirring often, for 5 minutes. Add garlic and cook, stirring, 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 broth and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from the heat and stir in basil. Season with salt and pepper. Cover loosely and refrigerate until chilled, 2 1/2 to 3 hours.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings, about 3/4 cup each
Calories: 90
Fat. Total: 2g
Protein: 4g
Carbohydrates, Total: 15g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 3mg
Sodium: 140mg
% Cal. from Fat: 20%
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