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Roasted Tomato Soup




Source of Recipe


South Beach Diet






List of Ingredients



• 8-10 ripe tomatoes(3 lbs.),cored,halved and seeded
  
• 1 1/2 tsp olive oil
  
• 2 red onions,chopped
  
• 1 clove garlic,minced
  
• 3 cups defatted reduced-sodium chicken stock
  
• 3 Tbsp chopped fresh basil
  
• Salt and freshly ground black pepper to taste
  






Instructions



1. Preheat broiler. Spray a baking sheet with nonstick cooking spray. Place tomatoes on the baking sheet,cut-side down. Broil until skins are blistered,about 10 min. Set aside to cool. Slip off skins and chop coarsely.
   
2. Meanwhile,in a med-sized saucepan,heat oil over med-low heat. Add onions and saute for 5 min. Add garlic and saute until the onions are very soft,about 5 min. longer. Stir in tomatoes and cook,stirring,for 1 min. Transfer the mixture to a food processor or blender and process until smooth;return to the saucepan. Stir in chicken stock and bring to a boil. Reduce heat to low and simmer for 5 min. Remove from heat and stir in basil. Season with salt and pepper. Cover and refrigerate until chilled,at least 1 hour. (The soup can be stored,covered,in the refrigerator for up to 2 days.)
   
3. 6 servings