Creamy Tomato Soup with Roasted Garlic and Basil

Oxmoor House
Tomato paste adds a deep, rich, tomato flavor to the soup. Look for tomato paste in the traditional small can or now in the more convenient, easy-to-use tube.
7 servings (serving size: 1 cup)


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1 whole garlic head
1 tablespoon olive oil
1 cup chopped onion (about 1 medium)
1 (28-ounce) can diced tomatoes, un-drained
2 tablespoons tomato paste
3 cups fat-free, less-sodium chicken broth, divided
2 tablespoons all-purpose flour
1/2 cup chopped fresh basil
1/2 cup fat-free half-and-half
1/4 teaspoon pepper


Prep: 10 Minutes
Cook: 1 Hour, 15 Minutes
Other: 10 Minutes

Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 40 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Heat oil in a Dutch oven. Add garlic and onion; sauté until onion is tender. Add tomatoes and tomato paste; simmer 5 minutes. Add 2 1/2 cups chicken broth. Combine 1/2 cup broth and flour in a small bowl; stir with a whisk. Add flour mixture to tomato mixture. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes or until mixture thickens, stirring occasionally.

Place soup in batches in a blender or food processor; process until smooth. Return mixture to Dutch oven; stir in basil, half-and-half, and pepper.

Created date

March 2010

Nutritional Information

Calories 87
Fat 2.0 g
Satfat 0.3 g
Protein 4.2 g
Carbohydrate 12.5 g
Cholesterol 0 mg
Iron 1.4 mg
Sodium 239 mg
Caloriesfromfat 21 %
Fiber 2.6 g
Calcium 49 mg