Tomato Basil Soup | Skinny Ms.

By á-32

Roasted tomatoes have up to eight times the amount of the powerful antioxidant lycopene than uncooked tomatoes.  Our soup recipe is made with 100% whole foods and features the amazing superfood…tomatoes.
Calories: 125 | Total Fat: 9g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 78mg | Carbohydrates: 12g | Dietary Fiber: 2g | Sugars: 3g | Protein: 2g

Preparation

Step 1

Preheat oven to 400°. Slice tomatoes in half; place on foil-lined cookie sheet. Drizzle 1 tablespoon of oil over tomatoes. Slightly fold the edges of the foil in, toward the tomatoes, to capture any juice. Roast tomatoes 20 minutes. In the meantime, in a small skillet on medium-low heat, sauté diced carrot and celery in the remaining 2 tablespoons of oil until tender, 10–15 minutes. Add garlic and shallots; turn heat to low and continue to sauté another 5 minutes. Remove tomatoes from the oven, allow to cool 15 minutes or until they are cool enough to handle. Peel the tomatoes; the peeling should easily slide off. Discard peelings. If desired, push tomatoes through a sieve to remove any seeds. (It’s not necessary to remove seeds, but rather a personal preference. I prefer to leave the seeds.) Add all ingredients to a food processor, or use an emulsion blender to purée. Add tomato purée and broth to medium pot, bring to a boil; reduce heat to a low simmer and cook 15–20 minutes. If a thicker soup is preferred, combine 1 tablespoon cornstarch and 1 tablespoon cold broth or water; add to soup, stir, and allow to simmer a few more minutes until thickened. Remove bay leaf and serve.