Discover delicious flavor with our Roasted Tomato-Basil Soup. Sprinkle this Roasted Tomato-Basil Soup with basil for the perfect finishing touch.
What You Need
Original recipe yields 5 servings
2/3 cup KRAFT Shredded Parmesan Cheese
1/4 tsp. ground black pepper
2-1/2 lb. tomatoes, cut into wedges
1 small onion, cut into wedges
3 large garlic cloves, minced
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1/3 cup chopped fresh basil, divided
Add To Shopping List
Let's Make It
Heat oven to 400ºF.
Combine cheese and pepper. Spoon about 1 Tbsp. cheese mixture onto baking sheet; spread to form single layer. Repeat with remaining cheese mixture, leaving 1-inch space between each cheese round. Bake 6 to 7 min. or until golden brown. Transfer to wire rack; cool completely.
Meanwhile, cover rimmed baking sheet with foil; spray with cooking spray. Spread tomatoes and onions onto prepared baking sheet; sprinkle with garlic. Drizzle with dressing; stir gently to evenly coat vegetable mixture with dressing. Bake 45 to 50 min. or until edges of tomatoes are lightly browned.
Spoon roasted vegetables into blender. Add broth and 1/4 cup basil; blend until smooth. Pour into soup bowls; sprinkle with remaining basil. Serve with cheese crisps.
Prepare using KRAFT Balsamic Vinaigrette Dressing.
Prepare using your food processor.
Roasted tomatoes, high in both vitamins A and vitamin C, make a beautiful base for this summery soup. A Parmesan crisp garnish adds an elegant source of calcium.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
5 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.