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Roasted Tomato Soup

Yield 2 servings.

Ingredients

  • 6 ripe plum tomatoes (about 3/4 pound)
  • Vegetable cooking spray
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon freshly ground pepper
  • 1 clove garlic, minced
  • 1/3 cup diced onion
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1 (13 3/4-ounce) can no-salt-added beef broth
  • 1 tablespoon crumbled Montrachet goat cheese

Nutrition Information

  • calories 115
  • caloriesfromfat 36 %
  • fat 4.6 g
  • satfat 1.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4 g
  • carbohydrate 14 g
  • fiber 0.0 g
  • cholesterol 6 mg
  • iron 0.0 mg
  • sodium 354 mg
  • calcium 0.0 mg

How to Make It

  1. Cut tomatoes in half lengthwise; place tomato halves, cut side down, in a 15- x 10- x 1-inch jellyroll pan coated with cooking spray. Coat each tomato half with cooking spray; sprinkle evenly with Italian seasoning, pepper, and garlic. Bake at 500° for 15 to 20 minutes or until tomato skins are charred. Let cool slightly. Position knife blade in food processor bowl; add tomato. Process 3 or 4 times or until slightly chunky.

  2. Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add onion; saute until tender. Stir in tomato mixture, vin-egar, salt, and beef broth. Bring to a boil; reduce heat and simmer 5 minutes.

  3. To serve, ladle soup into individual bowls, and top evenly with cheese.

Cooking Light Light Cooking for Two