Recipe - Roasted Tomato Soup

10 Tomatoes, ripe (3 lbs);
cored, halved and seeded
1 One half teaspoon Olive oil
2 Onions, red; chopped
1 Garlic clove; minced
3 cup Vegetable stock
3 tablespoon Basil, fresh; chopped
Salt and pepper to taste

Preheat broiler. Spray a baking sheet with nonstick cooking spray. Place
tomatoes on the baking sheet, cutside down. Broil until skins are
blistered, about 10 minutes. Set aside to cool. Slip off skins and chop
coarsely.

Meanwhile, in a mediumsized saucepan, heat oil over mediumlow heat. Add
onions and saute for 5 minutes.
Add garlic and saute until the onions are very soft, about 5 minutes
longer. Stir in tomatoes and cook, stirring, for 1 minute. Transfer the
mixture to a food processor or blender and process until smooth; return to
the saucepan. Stir in stock and bring to a boil.
Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in
basil. Season with salt and pepper. Cover and refrigerate until chilled, at
least one hour. The soup can be stored, covered, in the refrigerator, for
up to 2 days.

Per serving: 90 cal; 4 g prot; 2 g fat; 16 g carb; 216 mg sod; 0 mg chol.

Adapted from a recipe in EATING WELL, July/August 1993 mm by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini