- 4
- Average
- 15 mins
- 35 mins
- Average budget
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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
Preparation
Step 1
preheat oven to 450 degrees
Step 2
Strain tomatoes (reserving juices) and put on a baking sheet or in a baking dish.
Step 3
Season with salt and pepper and add 1/4 cup of the water.
Step 4
Roast about 15 minutes or until caramelized.
Step 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).
Step 6
Add roasted tomatoes, juices, broth, bay leaf and 2 tablespoons of water, simmer about 15-20 minutes
Step 7
Add basil (and some tomato paste if oyu like a thicker soup), and simmer another 5 minutes
Step 8
Put mixture into blender, and blend until smooth. You might need to work in batches to have it all fit.
Step 9
Serve hot or cold!