Creamy Roasted Tomato Soup
Ingredients
The soup
-
4
pieces
tomatoes
-
1
head
garlic
-
2
cups
half and half
-
14.5
ounces
fire roasted tomatoes
-
½
teaspoon
smoked paprika
-
¼
teaspoon
cayenne pepper
-
1
teaspoon
sea salt
-
½
teaspoon
fresh ground black pepper
Garnish
-
2
tablespoons
fresh chives
Instructions
- 1. Preheat the oven to 400°F.
- 2. Halve the tomatoes and scoop out the flesh and seeds, reserving them in a bowl.
- 3. Place the tomatoes and peeled garlic on a parchment-lined baking sheet and spray with olive oil.
- 4. Roast in the oven for 45 minutes.
- 5. Transfer the roasted tomatoes to a saucepan and add the half and half, reserved tomato flesh, fire-roasted tomatoes, smoked paprika, cayenne pepper, sea salt, and black pepper.
- 6. Bring the mixture to a boil, then reduce to a simmer and cook for 35 minutes.
- 7. Garnish with fresh chives and serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
104
Total fat
7g
Total carbohydrates
8g
Total protein
3g
Sodium
410mg
Cholesterol
21mg
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