roasted tomato soup

★★★★★ 1
nmetrick avatar
By Nancy Metrick
from Canastota, NY

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

★★★★★ 1
serves 8
prep time 5 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For roasted tomato soup

  • 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

  • 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.
  • 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.
  • 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.
  • 4
    Add fresh basil and half&half, heat through about 5 minutes and serve.
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