12 plum tomatoes
1 tsp. salt
1/4 tsp. black pepper
2 heads garlic
2 tbsp. olive oil, divided
1 medium onion
1 tsp. tomato paste
1/2 cup low sodium vegetable stock
1 tsp. brown sugar
1 tsp. dried oregano
2 Bay leaves
1 cup fresh basil leaves, packed
2 tbsp. Greek 0% plain yogurt
Chopped basil, for garnish
Cashew or pine nuts, for garnish
- Preheat oven to 450 degrees F.
- Core tomatoes and slice in half. Arrange cut side up on a baking sheet. Spray with olive oil non-stick spray. Sprinkle with salt and pepper.
- Cut off the top of the two garlic heads and sprinkle with 1 tbsp. olive oil. Wrap tightly with aluminum foil.
- Put tomatoes and wrapped garlic on a baking sheet and bake in preheated oven for 30 minutes.
- Turn over tomatoes and spray again with non-stick spray. Sprinkle with salt and pepper. Return to the oven (along with garlic) for another 30 minutes.
- Meanwhile, slice the onion and saute in a pot until golden brown. Add tomato paste and cook for another 1-2 minutes.
- After the tomatoes and garlic finish roasting, squeeze out the garlic cloves from their peel. They should come out easily.
- Put roasted tomatoes, with all their roasting juices, and the roasted garlic in the pot with the onions.
- Add vegetable stock or water, brown sugar, oregano and Bay leaves.
- Bring to a boil and cook on a medium-low flame for 25 minutes.
- Chop the fresh basil and add to the soup. Cook for an additional 5 minutes. Remove Bay leaves.
- With an immersion blender, blend the soup until smooth.
- Garnish with a dollop of Greek yogurt, chopped basil and cashews or pine nuts.
Serving Size: 3/4 cup
Total Fat: 7 gm
Saturated Fat: 0.5 gm
Monounsaturated Fat: 5 gm
Polyunsaturated Fat: 0.5 gm
Cholesterol: 0 mg
Protein: 5 gm
Carbohydrate: 16 gm
Dietary Fiber : 1 gm
Sodium: 600 mg
Bonnie R. Giller, MS, RD, CDN, CDE • BRG Dietetics & Nutrition, P.C.
brghealth.com • (516) 486-4569