Roasted Garlic-and-Basil Tomato Soup
3 clv garlic - slightly flattened
1 pkg shallots - peeled & halved (3 oz)
1 T olive oil
1 can Italian-style stewed tomatoes - undrained (14 1/2 oz)
1 1/2 c chicken broth or vegetable broth - divided (fat free)
1/2 t hot sauce
1/2 t balsamic vinegar
1/4 t salt
1/8 t ground pepper
1 1/2 T minced fresh basil
Place garlic and shallots in an 8-inch square pan lined with aluminum foil; drizzle with oil. Bake at 450 degrees F for 15 minutes, stirring twice; cool. Process garlic, shallots,
tomatoes, 3/4 cup broth, and next 5 ingredients in blender or food processor until smooth, stopping to scrape down sides. Cook tomato mixture and remaining 3/4 cup of broth in a medium saucepan over medium heat 5 minutes or until thoroughly heated. Stir in basil.
Makes 2 servings
Nutritional information: 278 calories, 10 g fat, 8 g protein, 43 g carbohydrates, 2 mg cholesterol, 1577 mg sodium, 5 g fiber.
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