tomato basil soup with asiago cheese
prep time: 50 minutes
cook time: 30 minutes
ready in: 80 minutes
makes: 6 servings, 1 cup each
- 3 lbs Roma (plum) tomatoes, rinsed, cut in half lengthwise and seeded
- 2 cups sliced yellow onions
- 6 garlic cloves, minced
- 2 Tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 quart (32 oz.) low-sodium chicken broth
- 1 cup fresh basil, chopped
- 1 teaspoon fresh thyme leaves
- 2 bay leaves
- 6 Tablespoons shredded Asiago cheese
- Preheat oven to 400°F. Toss tomatoes, onions, garlic and olive oil together. Spread tomato mixture on a non-stick baking sheet and roast for 45 minutes.
- Remove baking sheet from oven. Once cool enough to handle, remove and discard the skins from the tomatoes. Transfer the tomato mixture to a large stockpot over medium heat, along with any juices.
- Add salt, crushed red pepper flakes, broth, basil, thyme and bay leaves. Bring to a boil and then simmer uncovered for about 30 minutes.
- Discard the bay leaves. Puree soup in batches in a blender or food processor for a smooth, creamy consistency. Garnish each serving with 1 tablespoon Asiago cheese.
- Serve immediately.
- Tip: To seed the tomatoes, simply cut in half lengthwise and squeeze out the seeds. Don’t worry about crushing the tomatoes – you’ll be pureeing them anyway.
per serving: 140 calories, 7g fat, 2g saturated fat, 5mg cholesterol, 320mg sodium, 14g carbohydrate, 3g fiber, 7g sugars, 6g protein
The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.