Roasted Tomato Soup with Fresh Basil Recipe
Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that indicates it's fresh and homemade. —Marie Forte, Raritan, New Jersey
Diabetic Exchange
TOTAL TIME: Prep: 40 min.
Cook: 5 min.
MAKES: 6 servings
Ingredients
3-1/2 pounds tomatoes (about 11 medium), halved
1 small onion, quartered
2 garlic cloves, peeled and halved
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/4 teaspoon pepper
12 fresh basil leaves
Salad croutons and thinly sliced fresh basil leaves
Directions
Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast 25-30 minutes or until tender, stirring once. Cool slightly.
Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil. Yield: 6 servings.
Nutritional Facts
1 cup (calculated without croutons) equals 107 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 411 mg sodium, 15 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Roasted Tomato Soup with Fresh Basil in Taste of Home June/July 2009, p69
Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that indicates it's fresh and homemade. —Marie Forte, Raritan, New Jersey
Diabetic Exchange
TOTAL TIME: Prep: 40 min.
Cook: 5 min.
MAKES: 6 servings
Ingredients
3-1/2 pounds tomatoes (about 11 medium), halved
1 small onion, quartered
2 garlic cloves, peeled and halved
2 tablespoons olive oil
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/4 teaspoon pepper
12 fresh basil leaves
Salad croutons and thinly sliced fresh basil leaves
Directions
Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast 25-30 minutes or until tender, stirring once. Cool slightly.
Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil. Yield: 6 servings.
Nutritional Facts
1 cup (calculated without croutons) equals 107 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 411 mg sodium, 15 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Roasted Tomato Soup with Fresh Basil in Taste of Home June/July 2009, p69
Beth Layman :)
GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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Posted by: Beth Layman <blayman38@gmail.com>
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