Cook up some Herb Roasted Tomato soup and you’ll get a dose of heart-healthy antioxidants and lycopene from tomatoes.

Here’s what you’ll need (makes 4 servings):

Olive oil cooking spray
6 large plum tomatoes (about 1 ½ pounds) – cut in half lengthwise
4 large cloves garlic, minced
1 small red onion, chopped
1 small red bell pepper, seeded and chopped
2 teaspoons crushed, dried thyme
¼ teaspoon crushed, dried basil
½ teaspoon salt (optional)
1 teaspoon freshly ground pepper
2 tablespoons balsamic vinegar
1 teaspoon brown sugar
¾ cut low-sodium tomato juice
¼ low sodium tomato paste
½ teaspoon baking soda
1 ½ cups evaporated skim milk
¼ cup fresh basil

Directions:

Preheat the oven to 350# F. Lightly coat a medium baking pan with cooking spray. Arrange the tomato halves in a single layer, cut side down, in the prepared pan. Top with garlic, red onion, bell pepper, thyme, basil, salt (optional), pepper, balsamic vinegar, and brown sugar. Cover with aluminum foil and roast for 30 minutes, or until the vegetables are tender.

Transfer the vegetables into a food processor fitted with a metal blade. Process until smooth. Pour into a large saucepan. Add the tomato juice, tomato paste, and baking soda. Mix well. Add the evaporated skim milk and simmer for 20 minutes to allow the flavors to thoroughly blend.

Ladle into hot soup bowls. Sprinkle each with basil and serve.

Nutrition information:

Joslin Choices -- 2 carbohydrate (bread/starch)

Per Serving: 164 calories (8% calories from fat); 2g total fat; 6g protein; 34g carbohydrates; 7g dietary fiber; 3mg cholesterol; 127mg of sodium; 826mg of potassium.