OK…it’s been rainy and cold everyday for the past 2 weeks in Northern California.  A hearty soup seems like an obvious choice for lunch.  However, Michael and I are on our “no-fun” diet so we can make weight for an upcoming J24 regatta in Mexico (see TMC Racing link for our sailing campaign).  I had to come up with a low fat/low caloric soup that’s tasty and satisfying.  Below is the delicious yet non-fattening result.

Fire Roasted Tomato Soup

This is a very low fat, healthy version of this soup.  Since there are very few ingredients, the key is to caramelize the onions and toast the garlic before adding the tomatoes to give this soup some depth.  Also, using agave nectar, instead of sugar, is more natural and add to the health factor!  

1 med onion, diced

1 T olive oil

2 T garlic, finely minced

1 28 oz + 1 14 oz can of fire-roasted diced tomatoes

¼ c basil, fined minced

1-2 t agave nectar (or sugar)

S&P

Herbed croutons to garnish

1. In a large Dutch oven, sauté the onions and olive oil w/ some salt & pepper on medium high
2. When onions are lightly caramelized, add the garlic and continue to cook until the garlic is lightly browned as well
3. Immediately add the tomatoes, basil and 1 teaspoon of agave nectar and bring to a boil, then simmer for 30 min
4. Use a hand blender and puree the soup; leave it slightly chunky if you like it more rustic
5. Adjust salt, pepper and agave to taste
6. It’s best to let soup rest overnight to let the flavors melt together but can be served right away, if you’re in a hurry
7. Top with herbed croutons  and a swirl of EVOO and serve