Nutrition Facts

• • Calories: 129
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 4mg
  • Sodium: 114mg
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 4g

Ingredients

• • 3 lb ripe plum tomatoes, cut in half lengthwise
  • 3 Tbsp olive oil
  • 1 1/2 tsp black pepper
  • 1 Tbsp trans fat free margarine
  • 2 small yellow onions, chopped
  • 6 garlic cloves, minced
  • 2 carrots, peeled and finely chopped
  • 2 celery stalks, finely chopped
  • 2 cups fresh basil leaves, packed, plus chopped leaves for garnish
  • 1 tsp fresh thyme leaves
  • 1 qt reduced-sodium chicken broth (gluten free, if needed) or water
  • 3/4 cup evaporated skim milk

Preparation

• • Preheat oven to 400°. In a large bowl, toss together the tomatoes, 2 tablespoons of the oil and pepper. Arrange the tomatoes in a single layer on a baking pan with sides and roast for 45 minutes.
  • In a large stockpot, heat remaining 1 tablespoon oil and the margarine over medium heat and sauté the onions, garlic, carrots and celery for 10 minutes, or until the onions start to brown. Add the basil, thyme and chicken broth and stir. Add the oven-roasted tomatoes, including the liquid on the baking pan. Bring to a boil and simmer, uncovered, for 20 minutes. Remove from heat. Add evaporated milk. In a blender, puree until smooth. Garnish with chopped basil, if desired. Serve hot or cold. 

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