4 cups organic chicken broth (or vegetable broth, if preferred)
Shredded fresh basil for garnish
Preheat oven to 400°F. Line large rimmed baking sheet with heavy-duty aluminum foil.
In large bowl, gently toss tomatoes and shallots with olive oil and oregano. Spread tomato mix onto sheet pan in single layer, and roast until soft and slightly charred, about 20 minutes.
Heat broth in large stockpot over medium heat. Add tomato mix with juices, and gently simmer 5 minutes. Transfer in batches to blender, and purée, leaving mixture slightly coarse in texture. Return to pot, add salt and pepper to taste, and keep warm.
Serve in individual bowls sprinkled with a few shreds of basil and a drizzle of extra virgin olive oil, if desired.
Serving Size1 serving
Carbohydrate Content13 g
Cholesterol Content0 mg
Fat Content5 g
Fiber Content3 g
Protein Content3 g
Saturated Fat Content0.5 g
Sodium Content390 mg
Sugar Content8 g
Trans Fat Content0 g
Unsaturated Fat Content0 g
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