Add zucchini or other veggies to this delicious fresh soup if you like. You might want to double the recipe because it freezes well.
Prep Time: 5 minutes
Cooking Time: 30 minutes
2 pounds tomatoes, medium, cored and halved
1 onion, large, sliced
3 teaspoons garlic, bottled minced
1 tablespoon olive oil
1 can (15 ounces each) tomato sauce
1 can (15 ounces each) vegetable broth, reduced sodium
2 tablespoons sage, fresh, chopped
1/2 teaspoon pepper, black, ground
1/4 teaspoon salt
Preparation: Preheat oven to 400 degrees. Line a baking tray with aluminum foil for easy clean up. Place tomato halves on tray, spread onion slices and garlic cloves among the tomatoes. Drizzle with olive oil. Roast for about 20 minutes. Blend tray contents in blender or food processor in two batches. Mix with remaining ingredients in saucepan and heat through. Garnish with a dollop of low fat sour cream or Parmesan cheese if desired.
Nutrition: Per Serving About: 140 calories, 4 g fat, .5 g saturated fat, 0 g trans fat , 5 g protein, 23 g carbohydrates, 6 g dietary fiber, 290 mg sodium; WW Points plus value 4