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Roasted Tomato Soup

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10 Tomatoes, ripe (3 lbs)

-cored, halved and seeded 1 1/2 ts Olive oil

2 Onions, red chopped

1 Garlic clove minced

3 c Vegetable stock

3 tb Basil, fresh chopped

Salt and pepper to taste

Preheat broiler. Spray a baking sheet with nonstick cooking spray. Place tomatoes on the baking sheet, cutside down. Broil until skins are blistered, about 10 minutes. Set aside to cool. Slip off skins and chop

coarsely. Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat. Add onions and saute for 5 minutes. Add garlic and saute until the onions are very soft, about 5 minutes longer. Stir in tomatoes and cook, stirring, for 1 minute. Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan. Stir in stock and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in basil. Season with salt and pepper. Cover and refrigerate until chilled, at least one hour. The soup can be stored, covered, in the refrigerator, for up to 2 days. Per serving: 90 cal; 4 g prot; 2 g fat; 16 g carb; 216 mg sod; 0 mg chol.

Adapted from a recipe in EATING WELL, July/August 1993 MM by DEEANNE



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