Here’s a tasty way to use up garden tomatoes. The thyme and basil make this soup taste much fresher than canned varieties.
—MARIE FORTE RARITAN, NJ
PREP: 40 MIN. • COOK: 5 MIN. • MAKES: 2 SERVINGS
1 1/4 pounds tomatoes (about 4 medium), halved
1 small onion, quartered
1 garlic clove, peeled and halved
1 tablespoon olive oil
1 tablespoon minced fresh thyme
1/2 teaspoon salt
1/8 teaspoon pepper
4 fresh basil leaves
Salad croutons and additional fresh basil leaves, optional
1. Place the tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly.
2. In a blender, process the tomato mixture and basil leaves until blended. Transfer to a large saucepan and heat through. If desired, garnish each serving with croutons and additional basil.
NUTRITION FACTS 1 cup equals 129 cal., 7 g fat (1 g sat. fat), 0 chol., 606 mg sodium, 15 g carb. (9 g sugars, 4 g fiber), 3 g pro. Diabetic Exchanges: 3 vegetable, 1 fat.