Roasted Tomato & Basil Soup

Red Ripe Tomatoes, 18 plum tomato (remove)
Canned Tomatoes, 4 cup (remove)
Garlic, 6 clove (remove)
Butter, unsalted, 2 tbsp (remove)
Onions, raw, 2 cup, chopped (remove)
Chicken Broth, 32 fl oz (remove)
Basil, 32 tbsp (remove)
*Balsamic Vinegar, 2 tbsp (remove)
Thyme, fresh, 1 tsp (remove)
Sour Cream, reduced fat, 12 tbsp (remove)
Salt, 1 tsp (remove)
Pepper, black, .5 tsp (remove)
Pepper, red or cayenne, .25 tsp (remove)

Slice tomatoes lengthwise and place, cut side up, on a large jellyroll pan (or casserole dish) and spray with cooking spray. Sprinkle with salt and pepper. Roast in the oven on 400 degrees for around 45 minutes. While tomatoes roast, coarsely chop onion and butter and saute in a large stockpot until they begin to brown. Add basil, thyme, 1/4 tsp red pepper flakes, canned tomato (do not drain) and broth and simmer. When tomatoes are roasted, add to the pot (with any juices) and bring to a boil. Simmer for 45 minutes. Puree in batches in a blender and stir in balsamic vinegar. Add a two tablespoon dollop of light sour cream when serving. This is included in the calorie total. Can be served warm or cold. Makes approximately 6, 2 cup servings (including sour cream).

Number of Servings: 6

Recipe submitted by SparkPeople user JSPID1.