Roasted Tomato Soup

Name: Roasted Tomato Soup
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Yield: 8
Cuisine: American
Ingredients: 3 lb roma tomatoes, halved lengthwise; 2 Tbsp olive oil, extra virgin; 4 clove garlic, unpeeled; 1 tsp salt, or to taste; 1 tsp black peppter, or to taste; 32 oz chicken broth, low salt; 3 Tbsp basil, fresh shredded or 2 teaspoons dried; 1 c half and half, fat free

By Nancy Metrick
@nmetrick

This is a very light version of cream of tomato soup. For those on Weight Watchers only 2 points plus points.

Rating:

★★★★★ 1 vote5

Comments:

7 Comments

Serves:

Prep:

5 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

3 lb

roma tomatoes, halved lengthwise
2 Tbsp

olive oil, extra virgin
4 clove

garlic, unpeeled
1 tsp

salt, or to taste
1 tsp

black peppter, or to taste
32 oz

chicken broth, low salt
3 Tbsp

basil, fresh shredded or 2 teaspoons dried
1 c

half and half, fat free
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How to Make Roasted Tomato Soup

Step-by-Step

Preheat oven to 400 degrees. Toss tomato halves and olive oil. Arrange in a single layer cut side up on a rimmed sheet pan. Wrap unpeeled garlic in a tightly sealed foil pouch. Place garlic on pan with tomatoes. Roast 1 hour, remove from oven and let cool 1/2 hour.
Open garlic pouch and peel garlic (the peel will pull right off). Place tomatoes and garlic in food processor and pulse until coursely chopped.
Add tomato mixture and chicken broth to a large sauce pan. If using dried basil add that now. Over medium heat, heat to boiling, reduce heat and let simmer 25 minutes.
Add fresh basil and half&half, heat through about 5 minutes and serve.