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.
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