Roasted Tomato Basil Soup
Source of Recipe
Adapted from recipe By katfinn: from The Barefoot Contessa Cookbook
Recipe Introduction
Prep time 15 minutes
Cook time 1 hour 35 minutes
Yield: 6- 8 servings
List of Ingredients
3 pounds ripe plum tomatoes, cut in half
PAM Olive Oil Spray**
Reduced Sodium Salt or Mrs. Dash
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 (28 oz) canned sodium free plum tomatoes, with juice
4 cups fresh basil leaves, packed
1 teaspoon frest thyme leaves or 1 1/2 teaspoon dried thyme4
4 cups no sodium chicken stock or waterRecipe
Preheat oven to 400 degrees F. Spread the tomatoes in 1 layer on a baking sheet, spray with PAM Olive oil spray, sprinkle pepper and salt or Mrs. Dash (if desired) over tomatoes. Roast for 45 min.
In an 8-quart stock pot over medium heat, saute the onions and garlic and red pepper flakes until the onions start to brown. Add the canned tomatoes, basil, thyme, and ckicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 mintures. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.
Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
Evening Snack
This Recipe Contains: Vegetables A,
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