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.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
8
Prep:
5 Min
Cook:
1 Hr 30 Min
Method:
Stove Top
Ingredients
-
3 lbroma tomatoes, halved lengthwise
-
2 Tbspolive oil, extra virgin
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4 clovegarlic, unpeeled
-
1 tspsalt, or to taste
-
1 tspblack peppter, or to taste
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32 ozchicken broth, low salt
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3 Tbspbasil, fresh shredded or 2 teaspoons dried
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1 chalf and half, fat free
How to Make Roasted Tomato Soup
- 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.
- Open garlic pouch and peel garlic (the peel will pull right off). Place tomatoes and garlic in food processor and pulse until coursely chopped.
- 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.
- Add fresh basil and half&half, heat through about 5 minutes and serve.
