Roasted Tomato Soup
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Roasted Tomato Soup
  Vegetarian    Soups  
Last updated 6/12/2012 1:20:43 AM. Recipe ID 52599. Report a problem with this recipe.
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      Title: Roasted tomato soup
 Categories: Vegetarian, Soups
      Yield: 6 Servings
 
     10    Tomatoes, ripe (3 lbs);
           -cored, halved and seeded
  1 1/2 ts Olive oil
      2    Onions, red; chopped
      1    Garlic clove; minced
      3 c  Vegetable stock
      3 tb Basil, fresh; chopped
           Salt and pepper to taste
 
   Preheat broiler. Spray a baking sheet with nonstick cooking spray.
  Place tomatoes on the baking sheet, cutside down. Broil until skins
  are blistered, about 10 minutes. Set aside to cool. Slip off skins
  and chop coarsely.
  
   Meanwhile, in a medium-sized saucepan, heat oil over medium-low
  heat. Add onions and saute for 5 minutes.
   Add garlic and saute 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 stock and bring to a boil.
   Reduce heat to low and simmer for 5 minutes. Remove from heat and
  stir in basil. Season with salt and pepper. Cover and refrigerate
  until chilled, at least one hour. The soup can be stored, covered, in
  the refrigerator, for up to 2 days.
  
   Per serving: 90 cal; 4 g prot; 2 g fat; 16 g carb;
      216 mg sod; 0 mg chol.
  




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Recipe ID 52599 (Apr 03, 2005)

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