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SKINNY ROASTED TOMATO & BASIL SOUP

November 6, 2017

Back when I was in high school, oh so many years ago, I used to go out to this hookah spot out in Westwood, CA, called Gypsy Cafe. Every time I went there, I had to have their Grilled Chicken Panini which came with a side of the most amazing tomato soup. So as you can see, I’ve always loved tomato soup, the creamy type though. The memory of the amazing flavor of the tomato soup at Gypsy Cafe hasn't slipped my mind, but I never thought to attempt it. 

 

After vacationing for over a month and eating all the amazing food around the world, it's time to lose a few pounds and get fit again. So... DIET! The worst part is that, as soon as I started my diet, the weather got gloomy and chilly. When the weather is this way, I love to eat, comfort food to be exact, and I cannot for about three weeks. This craving brought back memories of the tomato soup. Being on a diet, though, I couldn't make the creamy version. So, I attempted a healthier, skinnier version. It was a success. So here I am, sharing this amazing recipe. But don't worry, when I'm off my diet, I plan on trying the creamy version too.

 

 

 

Ingredients:

  • 6 Roma tomatoes, halved lengthwise

  • 1 cup Cherry tomatoes

  • Pam Cooking Spray or olive oil

  • Salt

  • Freshly ground black pepper

  • Dried Basil Leaves

  • 6 cloves garlic, peeled and left whole

  • 4 shallots, halved lengthwise

  • 2 (10 oz) cans of Organic Diced Tomatoes

  • 1 cups lightly packed fresh basil leaves

  • 4 - 5 cups chicken broth

 

Directions:

  1. Preheat oven to 425 degrees.

  2. Place all tomatoes, shallots, and garlic on a baking sheet and toss with Pam/olive oil, salt, pepper, and dried basil.  Make sure to place Roma tomato halves cut side facing up. Place baking sheet in oven and roast onions 35 minutes.  

  3. Pour garlic, onions and tomatoes into a large pot.

  4. Add the cans of Diced Tomatoes.

  5. Add the chicken broth and the basil. Season with salt and pepper to taste.

  6. Bring the mixture to a boil. Then, reduce heat and simmer 20 minutes.

  7. Blend soup with an immersion blender or in small batches in a blender.

  8. Serve warm topped with arugula or croutons if desired.

 

If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!

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