Appetizers / Soups / Salads

Fresh Tomato Soup with Basil from Cook's Country, July 2007 is for Soup.

Fresh Tomato Soup with Basil from Cook's Country, July 2007 takes 20 minutes to prepare.

Fresh Tomato Soup with Basil from Cook's Country, July 2007 takes 75 minutes to cook.

Fresh Tomato Soup with Basil from Cook's Country, July 2007 makes 6 servings.

The ingredients for Fresh Tomato Soup with Basil from Cook's Country, July 2007 are:

5 lbs of tomatoes cored and quartered
1 lb. tomatoes, cored and diced
2 onions, chopped
8 garlic cloves, peeled and whole
1 garlic clove minced
1/2 tsp salt, plus more to taste
1/4 tsp sugar, plus more to taste
3 TBS extra virgin olive oil
1 cup chopped, fresh basil

Here is how you make Fresh Tomato Soup with Basil from Cook's Country, July 2007:

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Combine quartered tomatoes, onions, whole garlic cloves, oil, 1/2 tsp salt, and 1/4 tsp sugar in large roasting pan. Roast, stirring once or twice, until tomatoes are brown in spots, about 1 1/2 hours (I found that it took me only about 45 minutes). Let cool 5 minutes. Working in two batches, process roasted tomatoe mixture in food processor until smooth. (Pureed mixture can be refrigeratoed for up to 1 day).2. When ready to serve, combine diced tomatoes, minced garlic, basil, and 1/4 tsp salt in bowl and marinate for 30 minutes. Transver to large saucepan, add pureed tomato mixture, and simmer over medium heat until diced tomatoes are slightly softened, about 5 minutes. Season with salt and sugar to taste. Serve.Number of Servings: 6Recipe submitted by SparkPeople user JENSHAINES.

The nutritional information for Fresh Tomato Soup with Basil from Cook's Country, July 2007 is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 133.3

• Total Fat: 7.7 g
• Cholesterol: 0.0 mg
• Sodium: 326.1 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 3.5 g
• Protein: 2.9 g