Tomato Basil Soup
Roasted tomatoes have up to eight times the amount of the powerful antioxidant lycopene than uncooked tomatoes.  Our soup recipe is made with 100% whole foods and features the amazing superfood…tomatoes.
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Yield: 5 servings | Serving size: 1 cup | Calories: 125 | Previous Points: 3 | Points Plus: 4 | Total Fat: 9g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 78mg | Carbohydrates: 12g | Dietary Fiber: 2g | Sugars: 3g | Protein: 2g
Ingredients
- 1 pound fresh tomatoes (heirloom is best when in season...otherwise, I combine vine ripe and plum)
- 3 tablespoons extra virgin olive oil, divided
- 1 carrot, diced
- 1 stalk celery, diced
- 2 garlic cloves, minced
- 2 medium shallots, chopped
- 1/4 cup chopped fresh basil
- Dash of cayenne pepper
- Bay leaf
- Sea salt and freshly ground pepper to taste
- 2 cups fat-free, low-sodium vegetable broth
Directions
Preheat oven to 400°.
Slice tomatoes in half; place on foil-lined cookie sheet. Drizzle 1 tablespoon of oil over tomatoes. Slightly fold the edges of the foil in, toward the tomatoes, to capture any juice. Roast tomatoes 20 minutes.
In the meantime, in a small skillet on medium-low heat, sauté diced carrot and celery in the remaining 2 tablespoons of oil until tender, 10–15 minutes. Add garlic and shallots; turn heat to low and continue to sauté another 5 minutes.
Remove tomatoes from the oven, allow to cool 15 minutes or until they are cool enough to handle. Peel the tomatoes; the peeling should easily slide off. Discard peelings. If desired, push tomatoes through a sieve to remove any seeds. (It’s not necessary to remove seeds, but rather a personal preference. I prefer to leave the seeds.)
Add all ingredients to a food processor, except broth, or use an emulsion blender to purée.
Add tomato purée and broth to medium pot, bring to a boil; reduce heat to a low simmer and cook 15–20 minutes. If a thicker soup is preferred, combine 1 tablespoon cornstarch and 1 tablespoon cold broth or water; add to soup, stir, and allow to simmer a few more minutes until thickened. Remove bay leaf and serve.
This recipe is featured in our cookbook, Skinny Ms. Superfoods, which can be found here!
http://skinnyms.com/tomato-basil-soup/
How long do you roast the tomatoes in the oven? Sounds like a tasty recipie.
Profarms1, 20 minutes. Very tasty!!
You can never go wrong with a nice hot bowl of Tomato Basil Soup, no matter what the season. Light, warm, satisfying, and good for you too! Love this recipe, thank you for a great cookbook, and keeping it healthy!
I think this will be my all time favorite soup recipe!
Yes please, once the temperature is below 100 degrees!
I love tomato soup!
This Tomato Soup recipe has a great combination of ingredients that will add both nutrients and fiber. I love an easy recipe, and this one fits the bill.
My youngest son love tomato soup, and this one does not disappoint! YAY!
You can never go wrong with a nice hot bowl of Tomato Basil Soup, no matter what the season. Light, warm, satisfying, and good for you too! Love this recipe, thank you for a great cookbook, and keeping it healthy!
I love tomato soup!
Yum tomato soup…it's a fave at our house!
Can you use onion instead of shallots? If so, which kind? Honestly, I don't really know the difference between the two, other than shallots are more expensive…they both affect my tear ducts the same!
Cheryl, Definitely! I prefer a sweet yellow onion in soups. Shallots are sort of a cross between garlic and onion.
This soup has an amazing flavour and is very simple to make. I love it and will see what the rest of the family says tonight
than you very much.
Tarryn, Thanks so much for the feedback! One of my favorites too.