Roasted Tomato Soup

Ingredients:

4 large tomatoes

1 whole sweet onion -- peeled

1 teaspoon olive oil

1 tablespoon chopped garlic

1/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon sugar

2 cups low-fat low-salt chicken broth

Preheat oven to 350 degrees. 

Coat baking sheet with vegetable oil spray. 

Put tomatoes on baking sheet. 

Wrap onion tightly in aluminum foil. 

Place it on baking sheet. 

Roast tomatoes and onions about 45 minutes or until tomato skins are golden brown. 

Remove from oven. 

Cool 20 minutes.

Hold tomatoes over a bowl. 

Slip off skins and discard. 

Remove onion from foil. 

Cut onion into chunks.

In large saucepan, warm oil over medium heat. 

Add garlic and onion. 

Saute until slightly browned. 

Add roasted tomatoes and mash with spoon while cooking. 

Add spices and sugar; stir well to combine. 

Add chicken broth and bring to slow boil, stirring constantly. 

Reduce heat to low; gently simmer 20 minutes to blend flavors.

Serve in warmed bowls or mugs.

This recipe yields 4 servings.

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