Roasted Tomato Basil Soup

By Tonya_Speed

NUTRITION per serving: 114 Calories; 4g Fat; 10g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 520mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat. Points: 2

Ingredients

• 1 1/2 pounds plum (Roma) tomatoes, cut in half lengthwise
• 1 1/2 tablespoons olive oil, divided
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1 cup chopped onion
• 3 cloves minced garlic
• 1 dash crushed red pepper flakes
• 1 (14-oz.) can low sodium diced tomatoes
• 2 cups chopped fresh basil leaves
• 1/2 teaspoon dried thyme
• 4 cups low sodium chicken broth

Preparation

Step 1

Preheat oven to 400 degrees. Toss the tomatoes in half of the olive oil, salt and pepper; spread on a baking sheet and roast for 45 minutes. Meanwhile, heat remaining olive oil in a large saucepan over medium heat; add onion, garlic and crushed red pepper flakes; saute until onion starts to brown. Add canned diced tomatoes, basil, thyme and broth. Add oven-roasted tomatoes, including their juices. Bring mixture to a boil then reduce heat and simmer, uncovered, for 30 minutes. Using a blender (or hand blender), carefully puree mixture until smooth. Enjoy hot or cold!

GLUTEN FREE: Make sure canned tomatoes and chicken broth are gluten free.