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| Tammy Liungblad / Kansas City Star |
 Seasonal soup: Roasted tomatoes and flecks of basil add fantastic flavor. |
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KANSAS CITY, Mo. - Pop artist Andy Warhol was attracted to the image of a Campbell's tomato soup can as a way to celebrate the ordinary objects in our everyday lives.
As a student at Colorado State University, I used to pass a ginormous soup can of his on my way to class. Although I loved the kitschy lawn ornament parked in front of the art building, I've never been a fan of the real thing. Tomato soup from a can just seemed too basic, almost to the point of bland.
But these days I'm rethinking my position.
Regardless of the brand you choose, tomato soup appears to be good to the last drop. Tomatoes contain an abundance of phytonutrients, including the antioxidant lycopene. In the 1980s researchers began focusing on lycopene-rich foods as a way to dramatically reduce the risk of prostate cancer. Although recent studies have been less persuasive, tomatoes are a continued topic of research and an important part of the American diet.
While the nutritional content of most foods suffers from processing, tomatoes appear to be an exception to that rule.
Canned tomatoes - including paste, juice and soup - and even ketchup contain more concentrated amounts of lycopene than raw tomatoes.
The Star's Roasted Tomato Basil Soup features a combination of fresh tomatoes and tomato juice. Fresh tomatoes contain less sodium than canned varieties. Because most canned tomato soups are high in sodium, the recipe calls for reduced-sodium tomato juice, as well as reduced-sodium chicken broth.
Roasted tomato basil soup
Makes 6 servings
4 medium to large ripe tomatoes, halved and seeded
2 teaspoons olive oil
2 shallots, finely minced
3 cloves garlic, finely minced
3 cups reduced-sodium tomato juice
1 (14.5-ounce) can reduced-sodium chicken broth
1 teaspoon Italian seasoning
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
½ cup fresh basil leaves, plus additional fresh basil leaves for garnish
Preheat oven to 450 degrees. Line a 10- by 15-inch jellyroll pan with aluminum foil. Place tomatoes, skin-side up, on baking sheet. Spray with olive-oil flavored nonstick spray coating. Roast 20 minutes or until skins are lightly charred. Set aside and allow to cool slightly.
Meanwhile, heat olive oil in 3-quart saucepan over medium-high heat. Add shallots and garlic and cook, stirring frequently, until shallots are tender. Stir in tomato juice, broth, Italian seasoning, sugar, salt and pepper. Heat to a boil, reduce heat to low and simmer, uncovered, 20 minutes.
Use the tip of a knife to slip skins off tomatoes; discard skins. Place tomatoes and any collected juice from pan into the work bowl of a food processor or blender. Process until pureed. Add ½ cup basil and pulse until basil is finely chopped.
Stir tomato basil mixture into juice mixture in saucepan. Cook, stirring occasionally, 5 to 10 minutes. Ladle into bowls. If desired, garnish each serving with fresh basil leaf.
Per serving: 74 calories (24 percent from fat), 2 grams total fat (trace saturated fat), no cholesterol, 11 grams carbohydrates, 3 grams protein, 274 milligrams sodium, 2 grams dietary fiber.
Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.
