Soups with Tomatoes

[Zana]

Roasted Tomato Soup with Fresh Basil for 2 Recipe

Here's a delicious way to use up an abundance of fresh garden tomatoes. The thyme makes it taste extra fresh.—Marie T Forte, Raritan, New Jersey

This recipe is: Diabetic Friendly

Prep: 40 min.
Cook: 5 min.
Yield: 2 Servings

Ingredients
1-1/4 pounds tomatoes (about 4 medium), halved
1 small onion, quartered
1 garlic clove, peeled and halved
1 tablespoon olive oil
1 tablespoon minced fresh thyme
1/2 teaspoon salt
1/8 teaspoon pepper
4 fresh basil leaves
Salad croutons and additional fresh basil leaves, optional

Directions
• Place the tomatoes, onion and garlic in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with oil.
• Sprinkle with thyme, salt and pepper; toss to coat.
• Bake at 400° for 25-30 minutes or until tender, stirring once.
• Cool slightly.
• In a blender, process tomato mixture and basil leaves until blended.
• Transfer to a large saucepan and heat through.
• Garnish each serving with croutons and additional basil if desired.

Yield: 2 servings.

Nutritional Facts 1 cup equals 129 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 606 mg sodium, 15 g carbohydrate, 4 g fiber, 3 g protein.

Diabetic Exchanges: 3 vegetable, 1 fat.

Originally published as Roasted Tomato Soup with Fresh Basil for 2 in Taste of Home June/July 2009

Tip
Substitute Basil for Lettuce
“Once when I ran out of lettuce for sandwiches, I discovered that fresh basil leaves make a wonderful substitute,” informs Anna H. of Kansas City, Missouri.