Nutrition per serving may change if servings are adjusted.
8-10 ripe tomatoes, (3 pounds), cut in half and seeded
1½ 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, 2½ to 3 hours.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
75 calories;2 g fat(0 g sat); 3 g fiber; 13 g carbohydrates; 4 g protein; 46 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 1,960 IU vitamin A; 35 mg vitamin C; 34 mg calcium; 1 mg iron; 339 mg sodium; 699 mg potassium
Vitamin C (58% daily value), Vitamin A (39% dv)
Excellent soup and simple to make. I followed the recipe, except added some chopped up red bell peppers. Will make it again.
October 11, 2010
My husband and I love this soup. I have made several batches with our garden tomatoes. I am in the middle of cooking my last batch for this year. Living in New England, I have to wait until next year to harvest tomatoes to make this scrumptious soup. We plan on starting earlier to get more soup. Thank God I froze some!
November 20, 2009
By: EatingWell User
I LOVE THIS SOUP! Until I made it a number of years ago, I'd only had canned soup (embarrassing to admit). It is so good, I like to serve it for Thanksgiving dinner. Everyone asks for seconds. The chopped fresh basil is a must!