Tomato Basil Soup

Name: Tomato Basil Soup
Ingredients: 1 (14 ounce) can chopped tomatoes; 34 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; 14 cup basil

11 ingredients

11 steps

Ingredients

1 (14 ounce) can chopped tomatoes
34 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
14 cup basil

Directions

1

Preheat oven to 450F.
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!