Roasted Tomato Soup
By
Nancy Metrick
@nmetrick
1
This is a very light version of cream of tomato soup. For those on Weight Watchers only 2 points plus points.
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
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.
