ROASTED TOMATO SOUP WITH BASIL
Using canned whole tomatoes means this recipe can easily be made throughout the year. The secret to the soup's great taste is fresh basil...the more the better as far as I'm concerned!
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 11 servings.
Number Of Ingredients 10
Steps:
- Drain whole tomatoes, pouring juice into a Dutch oven; set tomatoes aside. Add the chicken broth, crushed tomatoes, condensed chicken broth, tomato paste, vinegar, basil and thyme to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until slightly thickened., Pierce reserved tomatoes; place in a greased 15x10x1-in. baking pan. Sprinkle with onion and 1/4 cup brown sugar. Bake at 450° for 20-30 minutes or until onion is tender. Cool slightly and chop., Discard thyme sprigs from soup. Stir in roasted tomato mixture and remaining brown sugar; heat through. Serve warm or cold.
Nutrition Facts : Calories 120 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 899mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 3g fiber), Protein 5g protein.
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