Homemade Roasted Tomato Basil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 lbs. Red Ripe TomatoesOlive Oil Cooking Spray1 1/2 tsp. ground pepper2 tsp. kosher salt2 tb. olive oil1 cup onion6 garlic cloves (minced) 1- 28 oz. can of tomatoes4 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 stockCAUTION: DO NOT ATTEMPT THIS WITH DRIED BASIL!! ONLY FRESH WILL WORK WITH THIS RECIPE!!!
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.
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.
Nutritional Info 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
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