Creamy Roasted Tomato Soup
Ingredients
The soup
-
12
oz.
Roma Tomatoes
-
1/2
cup
chopped Onion
-
2
cloves
Garlic
-
1
cup
Low-Sodium Chicken Broth or vegetable broth
-
1/2
tsp.
Light Brown Sugar
-
1/4
tsp.
Dried Basil
-
1/4
tsp.
Greek Seasoning
-
1/4
cup
Half & Half or heavy cream
-
Salt
to taste
-
Black Pepper
to taste
For roasting
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Cut the tomatoes in half, remove the cores, and place them cut side up on the baking sheet.
- Drizzle olive oil over the tomatoes and season with salt and pepper.
- Roast the tomatoes for 30 minutes, then let them cool.
- In a saucepan, heat olive oil over medium heat and sauté the chopped onion with a pinch of salt until soft and lightly charred.
- Add minced garlic and cook for one minute.
- Peel the skins off the cooled tomatoes and add them to the saucepan along with the broth, brown sugar, basil, and Greek seasoning.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in the half and half and season with salt and pepper to taste before serving.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
6g
Sodium
400mg
Cholesterol
20mg
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