Roasted Tomato Soup

By lindaauman

Ingredients

• 3 c. cherry tomatoes
• 1 T. olive oil
• 1 t. salt
• 1/2 t. black pepper
• 1 T. butter
• 4 garlic cloves, minced
• 1 medium onion, chopped
• 2 (15 oz.) cans of diced tomatoes
• 4 c. vegetable broth
• 1/2 t. thyme
• 1/2 t. rosemary
• 1 c. fat free half and half

Details

Adapted from hezzi-dsbooksandcooks.com

Preparation

Step 1

Preheat the oven to 400 degrees.

2. On a baking sheet combine the cherry tomatoes, olive oil, salt and pepper. Toss the ingredients to coat evenly and spread them out in a single layer. Roast for 30-40 minutes or until the are shriveled with brown spots on them.

3. In a large pot heat the butter. Add the garlic and onions and saute for 5 minutes. Add in the canned tomatoes, vegetable broth, thyme, rosemary, and the roasted tomatoes.

4. Bring the soup to a boil then reduce the heat to a simmer. Simmer for 30-40 minutes.

5. Pour the soup into a food processor and puree until smooth. Return the soup to the pot and add the half and half. Increase the heat to medium low and heat for an additional 5 minutes.

6. Serve hot with grilled cheese sandwiches or crackers.