Roasted Tomato Soup

Nancy Metrick


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


★★★★★ 1 vote

5 Min
1 Hr 30 Min
Stove Top


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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

How to Make Roasted Tomato Soup


  • 1Preheat 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.
  • 2Open garlic pouch and peel garlic (the peel will pull right off). Place tomatoes and garlic in food processor and pulse until coursely chopped.
  • 3Add 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.
  • 4Add fresh basil and half&half, heat through about 5 minutes and serve.

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About Roasted Tomato Soup

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #roasted, #Tomato, #light

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