|2 1/2 cups||coarsely chopped onion|
|1 cup||chopped carrot|
|1 tbsp||olive oil|
|1/4 tsp||black pepper|
|5||plum tomatoes, halved (about 1 pound)|
|3||garlic cloves, sliced|
|4 cups||vegetable broth (1 [32-ounce] box)|
|1 cup||cubed peeled baking potato|
|1 tsp||dried oregano|
|1 tsp||dried basil|
|1||(28-ounce) can whole tomatoes, undrained and chopped|
Preheat oven to 425°.
Combine first 7 ingredients in a jelly-roll pan; toss to coat. Bake at 425° for 30 minutes or until vegetables are tender.
Combine broth and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender.
Add the roasted vegetables to potato mixture. Place half of vegetable mixture in a blender, and process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining vegetable mixture. Return to pan; cook 5 minutes or until thoroughly heated.
Yield: 10 servings (serving size: 1 cup)
CALORIES 79 (25% from fat); FAT 2.2g (satfat 0.3g, monofat 1.2g, polyfat 0.5g); PROTEIN 2.3g; CARBOHYDRATE 14.2g; FIBER 2.6g; CHOLESTEROL 0.0mg; IRON 1.1mg; SODIUM 598mg; CALCIUM 42mg;