Roasted Tomato Soup with Basil & Parmesan Cream

Sip this delicate soup like a fine cup of tea and just enjoy it’s fragile, gentle yet perfectly balanced spices and flavors. While it is light and delicate the addition of carrots and celery make this one extremely healthy and very consume like in texture. Soft in color and slightly vegtable in taste this soup will boost up any tomato lovers palate.

ingredients

1/2 Tbs olive oil
1/2 cup finely chopped celery
1/2 cup cup finely chopped carrots
1 large onion. chopped
10 ripe plum tomatoes, halved
Salt and pepper to taste
1 bay leaf
1/4 tsp dried oregano
3 cups of low-salt chicken stock
1/4 cup of fresh Basil leaves
1/4 cup of parm cheese
3 Tbs of Non-fat sour cream

directions

1
Cook the carrot and celery and tomatoes in the olive oil. Season with salt and pepper and cook for 10 minutes.
2
Add the bay leaf, oregano and broth and bring to a boil over high heat. Lower the heat and simmer till the vegtables are tender.
3
Blend the parm cheese, basil and sour cream. Mix and set aside. Remove the bay leaf and puree the soup in batches, strain and adjust the seasonings.
4
Ladle into bowls and serve with a dollop of the basil, parmesan cream.

Source: Mike & Tina