The Vineyards Roasted Tomato Basil Soup Recipe

ingredients

1/2 cup whole garlic cloves
1 tablespoon olive oil
10 Roma tomatoes
3/4 cup fresh basil leaves
1 1/4 cup chunky (if available) tomato sauce (not spaghetti sauce)
2 1/2 cups water
1 tablespoon vegetarian soup base
1 teaspoon salt
1 teaspoon black pepper
1 zucchini, ends trimmed and cut into cubes or slices
1 yellow squash, ends trimmed and cut into cubes or slices
1 medium carrot, cut into matchstick pieces
Parmesan cheese, to garnish

directions

Preheat oven to 350 degrees F.

Mix the garlic with the olive oil, put on a foil-lined baking sheet, place in the oven and cook until garlic is golden brown and soft, about 25 minutes.

Cut tomatoes into bite-size chunks, place on foil-lined baking sheet, place in oven and cook until tomatoes are browned and soft, about 20 minutes.

When garlic is done, place it in a food processor along with the basil and process until finely minced. Mash browned tomatoes with a spoon.

Meanwhile, combine tomato sauce, water, soup base, salt and pepper in a good-sized pot. Bring to a simmer over medium heat, stirring frequently. Stir garlic/basil mixture into the sauce.

When the sauce has simmered for 10 minutes, add the zucchini, yellow squash and carrots. Add tomatoes, mix well and let soup simmer for 15-20 minutes or until the vegetables are soft.

Serve in warm bowls, topped with freshly grated Parmesan cheese.

nutrition data

112 calories, 3 grams fat, 20 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.

reviews & comments

e-z ed REVIEW:
September 3, 2006

An excellent way to use that bumper crop of tomatoes and zucchini. My only advice would be to cut back on the pepper if you don't like the heat because this recipe has a bit of kick to it.

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