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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 117.2
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 579.5 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.4 g

View full nutritional breakdown of Homemade Roasted Tomato Basil Soup calories by ingredient
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Homemade Roasted Tomato Basil Soup

Submitted by: RUNNING2LIVE

Introduction

So delicious, this is a great recipe to use those tomatoes from your garden. Can or freeze and eat all winter long. This recipe is also great served cold during the warmer months. So delicious, this is a great recipe to use those tomatoes from your garden. Can or freeze and eat all winter long. This recipe is also great served cold during the warmer months.
Number of Servings: 8

Ingredients

    3 lbs. Red Ripe Tomatoes
    Olive Oil Cooking Spray
    1 1/2 tsp. ground pepper
    2 tsp. kosher salt
    2 tb. olive oil
    1 cup onion
    6 garlic cloves (minced)
    1- 28 oz. can of tomatoes
    4 cups FRESH basil (I find it is OK if you only have 1 or 2 cups, the more the better though)
    1 quart (4 cups) chicken stock

    CAUTION: DO NOT ATTEMPT THIS WITH DRIED BASIL!! ONLY FRESH WILL WORK WITH THIS RECIPE!!!

Directions

Preheat oven to 400 F. Spray a large cooking sheet pan with olive oil spray. Cut tomatoes into wedges Add salt and pepper and roast for 45 minutes.

In 8 quart stock pot on medium, saute 2 tb. olive oil, onion and garlic until brown. Then, add canned tomatoes, basil and stock. When roasted tomatoes are done, add them, and bring to a boil. Once boiling, reduce temp and simmer uncovered for 40 minutes.

Pulse in food processor in batches. Add salt and sugar substitute (like splenda or purvia) to taste. I usually don't need salt but I do need to add 1-2 heaping tablespoons of splenda. How much you need depends on how sweet your tomatoes are.



Number of Servings: 8

Recipe submitted by SparkPeople user RUNNING2LIVE.






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