Roasted Tomato Soup (South Beach Diet Phase 2)

1. 1

   Heat oven to 425.

2. 2

   Line the baking pan with parchment paper. Arrange the tomatos, cut side up, on the pan. Scatter onion and garlic in a single layer around tomatoes. Sprinkle tomatoes, onion, garlic, with basil, oregano, salt and pepper to taste; drizzle with oil. Bake on the middle of the rack of the oven until tomatoes are golden on the bottoms and start to collapse, about 40 minutes.

3. 3

   Remove from oven and carefully transfer the contents of the pan to a blender. Add 1/2 cup broth and puree until smooth.

4. 4

   Transfer mixture to a medium saucepan. Stir in remaining 1/2 cup of broth and bring to a simmer over medium heat. Remove pan from heat and season soup with additional salt and pepper if desired. Serve warm.

* Per serving · 4 servings · Values may vary.