Hearty Hot or Cold Roasted Tomato Soup - 11.4g Carbs, 2.8g Fiber
{Note: This is high in sodium, be sure to use low sodium
chicken stock and leave the extra salt out. Take care, Gloria}
From: www.Allrecipes.com - Submitted By: Rosa
"A summer/fall specialty, blending the flavors of garden fresh
basil and juicy tomatoes. Make this soup when you are feeling
tomato rich."
Prep Time: 15 Min
Ready In: 1 Hour 15 Min
Cook Time: 1 Hour
Servings: 4
2 lb Roma (plum) tomatoes, quartered
3 Tbsp olive oil
4 cloves garlic
1 quart chicken stock
1/4 cup chopped fresh basil
1/2 Tbsp balsamic vinegar
Salt to taste
Ground black pepper to taste
1. Place the tomato halves, cut side up, on a baking tray with
the garlic cloves. Drizzle with the oil, and sprinkle with salt
and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.
2. Snip the ends off the garlic cloves, and squeeze the insides
into the bowl of a food processor along with the entire contents
of the baking tray. Add stock, basil, and vinegar; blend until
smooth. Season to taste. Serve either hot or cold.
Servings: 4
Nutrition per Serving:
154 Calories, 11.2g Total Fat, 6mg Cholesterol, 1145mg Sodium,
11.4g Total Carbs, 2.8g Dietary Fiber, 3.5g Protein
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