ROASTED TOMATO SOUP WITH FRESH BASIL

3 1/2 lbs fresh tomatoes (approximately 11 medium), halved

1 small onion, quartered

2 garlic cloves, peeled and halved

2 tbsp olive oil

2 tbsp fresh thyme leaves

1 tsp salt

1/4 tsp pepper

12 fresh basil leaves, optional

Preheat oven to 400-degrees. Grease a 15x10x1-inch baking pan and place tomatoes, onion and garlic on the pan; drizzle with oil. Sprinkle with the thyme, salt and pepper; toss to coat.  Roast 25 to 30 minutes or until tender, stirring once. Cool slightly.

Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with julienned basil.

Yield: 6 servings Per serving: 107 calories, 5g fat (1g sat), 0 cholesterol, 411 sodium (reduce or eliminate salt to cut back on sodium), 15g carbs, 4g fiber, 3g protein. Diabetic exchanges: 1 starch, 1 fat

Recipe and photo TOH 2009