Roasted Tomato Soup For Weight Loss

Roasted Tomato Soup


  • 3 lbs. ripe tomatoes, cored, seeded and halved
  • 1 clove garlic, minced
  • 1 1/2 tsp. olive oil
  • 3 Tbsp. chopped fresh basil
  • 2 red onions, chopped
  • 3 cups nonfat chicken broth
  • salt and fresh ground black pepper to taste


  • Preheat grill. Shower a heating sheet with nonstick cooking splash and place tomatoes on it, chop side down. Sear for 10 to 12 minutes, or until the skins are rankled and darkened. Let cool, then slip off skins. In a medium measured pan, warmth oil over medium warmth. Include onions and cook for 5 minutes. Add garlic and cook for 2 extra minutes or until onions are mellowed. In a sustenance processor, join tomatoes and onions; process until smooth. Come back to pan and include chicken stock; heat to the point of boiling then decrease to stew for 5 minutes. Blend in basil and season with salt and pepper.