Roasted Tomato Soup

[Worker Bee]

I'm sure many of you currently have, or will have, more tomatoes than you know what to do with. Here's one of my faves using our fresh garden tomatoes.




40 Roasted tomato halves
20 Fresh basil leaves
2 tsp Olive oil
1 Onion, chopped
4 cups Vegetable or chicken stock
2 tsp Granulated sugar
1/4 cup Chopped fresh basil


Chop 6 of the tomato halves; set aside. In large saucepan, heat oil
over medium heat; cook onion, stirring, for 5 minutes or until
softened. Add remaining tomatoes, stock, 1 1/2 cups water and
sugar; bring to a boil. Reduce heat and simmer for 15 minutes.

Transfer to blender or food processor; puree until smooth. Return
to saucepan. Stir in basil, pepper and salt; heat until steaming.

Ladle into warmed soup bolws. Sprinkle with cheese (if using).
Scatter reserved chopped tomatoes over top.

Makes 4 servings.

Per serving: about 270 calories, 5g protein, 18g fat, 28g
carbohydrate, very good source fibre, good source iron.