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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Quick, easy and healthy! Ingredients:
1 (14 ounce) can chopped tomatoes |
3/4 cup water |
salt and pepper |
1 stalk celery, diced |
1 small carrot, diced |
1 yellow onion, diced |
2 garlic cloves, minced |
1 cup fat-free low-sodium chicken broth |
1 bay leaf |
2 tablespoons water |
1/4 cup basil |
Directions:
1. Preheat oven to 450°F.
2. Strain tomatoes (reserving juices) and put on a baking sheet or in a baking dish.
3. Season with salt and pepper and add 1/4 cup of the water.
4. Roast about 15 minutes or until caramelized.
5. Meanwhile, in a saucepan cook the celery, carrot, onion and garlic in the remain 1/2 cup of water on medium low heat for about 10 minutes (or until tender).
6. Add roasted tomatoes, juices, broth, bay leaf and 2 tablespoons of water.
7. Simmer for about 15-20 minutes.
8. Add basil (and some tomato paste if you like a thicker soup).
9. Simmer another 5 minutes.
10. Put in blender (you might have to work in batches) and blend until smooth.
11. Serve hot or cold depending on taste!
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