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Roasted Tomato-Basil Soup - Dietitian's Choice Recipe
Roasted Tomato-Basil Soup - Dietitian's Choice Recipe

Category: Soup | Serves: 6

(211 ratings)

Nutrition Information:
Calories: 91
Protein: 3 g
Carbs: 13 g
Fat: 1 g
Saturated Fat: 0 g
Sodium: 34 mg
Fiber: 3 g

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Tomato soup is a classic! Who doesn’t remember tomato soup and grilled cheese sandwiches! This soup has a wonderful smoky flavor with a touch of basil.
12 tomatoes (try locally grown or heirloom tomatoes)
1 onion, chopped
3 stalks celery, diced
4 cloves garlic, chopped
1 teaspoon olive oil
1/4 cup fresh basil, chopped
1 Bay Leaf
4 cups water
1 cup white wine or low-sodium vegetable broth
Fresh ground pepper to taste
Parmesan cheese
1 Preheat oven to 400. Peel tomatoes by boiling for about 1-2 minutes and transferring to a bowl of ice water. With a knife, make an “x” on the bottom of the tomato and peel skin away.
2 Sauté onion, celery and garlic in olive oil until onions are soft. Place tomatoes, basil, bay leaf and sautéed onion, celery and garlic in a large baking dish and add white wine.
3 Bake for about 10 minutes. Add water and bake for 20 additional minutes or until volume is reduced by about one-third. Discard bay leaf.
4 Working in batches, puree soup mixture and return to a large serving bowl or soup pot. Add black pepper to taste and garnish with Parmesan cheese.

Ratings & Reviews
(211 ratings)
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yummy soup
Reviewed By: Diet.com Member
pretty good, i added a tablespoon of sugar to cut the acid in the tomatoes.
Jul 03, 2009
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