Roasted Tomato Basil Soup
Serve warm whole grain rolls.

Serves: 8

• 2 pounds Roma or plum tomatoes
• 6 garlic cloves, peeled and whole
• 1/4 medium red onion
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 2 sprigs oregano, remove leaves from stem
• 3 - 4 basil leaves
• Salt and fresh ground black pepper to taste
• 2 cups fat-free chicken broth, warmed
• 1/4 cup parmesan cheese, shaved or grated (optional)

Pre-heat oven to 375 degrees.

Wash and cut tomatoes, placing in a shallow baking dish cut side down. Add onion pieces, garlic, oregano and basil to the pan. Drizzle vegetables with olive oil and balsamic vinegar. Season with salt and pepper. Bake for 45 minutes.

Place roasted vegetables in food processor bowl or blender and begin puree. Slowly add warmed broth until soup has desired consistency. Continue blending until smooth. An immersion blender also works very well. Reheat before serving if necessary. Serve garnished with parmesan cheese if desired and sprigs of basil.

Per Serving: 61 Calories; 3g Fat (34.8% calories from fat); 1g Saturated Fat; 5g Protein; 7g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 181mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.

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