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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 Publisher. All rights reserved.
nutrition information per serving
90 calories; 2g total fat; 1g total saturated fat; 3mg cholesterol; 140mg sodium; 15g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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