The Essential EatingWell Cookbook (2004)
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.
6 servings, about 3/4 cup each
Active Time: 30 minutes |
Total Time: 3 hours (including 2 1/2 hours chilling time)
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.
Per serving :
2 g Fat;
1 g Sat;
1 g Mono;
3 mg Cholesterol;
15 g Carbohydrates;
4 g Protein;
3 g Fiber;
140 mg Sodium;
565 mg Potassium
1 Carbohydrate Serving
Exchanges: 3 vegetable
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days.