roasted tomato soup

Name: Roasted Tomato Soup
Prep time: 5 min
Cook time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 3 pound(s) roma tomatoes, halved lengthwise; 2 tablespoon(s) olive oil, extra virgin; 4 clove(s) garlic, unpeeled; 1 teaspoon(s) salt, or to taste; 1 teaspoon(s) black peppter, or to taste; 32 ounce(s) chicken broth, low salt; 3 tablespoon(s) basil, fresh shredded or 2 teaspoons dried; 1 cup(s) half and half, fat free

(1 RATING)

79 Pinches 7 Photos

Nancy Metrick

Canastota, NY

Updated on Mar 11, 2012

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

Rate

prep time 5 Min

cook time 1 Hr 30 Min

method Stove Top

yield 8 serving(s)

Ingredients

3 pounds roma tomatoes, halved lengthwise
2 tablespoons olive oil, extra virgin
4 cloves garlic, unpeeled
1 teaspoon salt, or to taste
1 teaspoon black peppter, or to taste
32 ounces chicken broth, low salt
3 tablespoons basil, fresh shredded or 2 teaspoons dried
1 cup half and half, fat free

How To Make roasted tomato soup

Step 1

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.

Step 2

Open garlic pouch and peel garlic (the peel will pull right off). Place tomatoes and garlic in food processor and pulse until coursely chopped.
Step 3

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.
Step 4

Add fresh basil and half&half, heat through about 5 minutes and serve.
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