Roasted Tomato Soup with Fresh Basil

(Photo courtesy of Google Images)

Rating: B
Makes 6 1 cup Servings

Nutrition-  107 calories,  5g fat (1g sat. fat); 15g carbs; 4g fiber; 411mg sodium; 3g protein

Recipe:

Ingredients-
     3 1/2 lbs tomatoes (about 11
        medium), halved
     1 small onion, quartered
     2 garlic cloves, peeled and halved
     2 Tbs olive oil
     2 Tbs fresh thyme leaves
     1 tsp salt
     1/4 tsp pepper
     12 fresh basil leaves
     Salad croutons and additional
        fresh basil leaves, optional

  
Directions-
Place the tomatoes, onion and garlic in a greased 15x10" baking pan; drizzle with oil. 

Sprinkle with thyme, salt and pepper; toss to coat.

Bake at 400 degrees for 25-30 minutes or until tender, stirring once. 

Cool slightly.

In a blender, process tomato mixture and basil in batches until blended.

Transfer to a large saucepan and heat through.  Garnish each serving with croutons and additional basil if desired.

Source: Taste of Home magazine June/July 2009

NOTES:
1. I couldn't find fresh thyme or basil at my grocery store so I just used dried and it worked fine.
2. Also... I'm a cheapo and couldn't buy beefsteak tomatoes when romas are more than half the price and to be honest I can't taste a difference.  Again, I don't think it made a huge difference!