TOMATO****Clinton Kelly's Cream of Tomato Soup

By Unblond1

I liked this very much. Dan ate 3/4's of it. Great recipe for a winter tomato soup

Ingredients

• 6 servings
• 2 28-ounce cans San Marzano Tomatoes
• 1 large White Onion (sliced thinly)
• 8 Garlic cloves (peeled and smashed)
• 2 tbsp. Olive Oil
• Salt and Pepper to taste
• 3 cups Chicken Stock
• 4 sprigs fresh Thyme (leaves picked)
• 1/3 - 1/2 cup Heavy Cream
• 1/2 cup picked Basil Leaves

Preparation

Step 1

* Preheat the oven to 400 degrees F. Drain the tomatoes, reserving the juice. Cut the tomatoes in half. Toss in a medium size bowl with onions and garlic and about 2 tablespoons of olive oil. Liberally sprinkle with salt and pepper. Spread evenly on a parchment-lined baking sheet and roast until onions turn brown, about 30 minutes, stirring halfway through to prevent burning, if necessary.

* Transfer the tomato mixture to a large heavy bottomed pot. Add the reserved tomato juice, stock and fresh thyme leaves. Let simmer for about 15 minutes. Blend until smooth with stick blender, taking care not to splatter the hot soup. Add heavy cream and return to a simmer, but do not boil. Adjust the seasoning.

* Pour into bowls and top with chiffonade of fresh basil, a small drizzle of best olive oil and a drizzle of cream or thinned yogurt.
*NUTRITION:*

* Calories - 154.3
* Fat - 6.5
* Sat Fat -1.8
* Carbs - 18.0
* Fibre - 2.6
* Protein - 5.1