Roasted Tomato Soup

7
Nancy Metrick

By
@nmetrick

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
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

How to Make Roasted Tomato Soup

Step-by-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.
  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.

Printable Recipe Card

About Roasted Tomato Soup

Main Ingredient: Vegetable
Regional Style: American
Hashtags: #roasted #Tomato #light



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