Roasted Tomato-Basil Soup
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.
Source: EatingWell Magazine, July/August 1993
Make Ahead Tip: Cover and refrigerate for up to 2 days.
75 calories; protein 4.1g; carbohydrates 12.9g; dietary fiber 3.4g; sugars 7.8g; fat 1.7g; saturated fat 0.2g; vitamin a iu 1960IU; vitamin c 34.7mg; folate 45.5mcg; calcium 34.5mg; iron 0.9mg; magnesium 30.8mg; potassium 699.3mg; sodium 338.6mg; thiamin 0.1mg.