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Creamy Tomato Soup with Roasted Garlic and Basil

Prep time 10 mins
Cook time 1 hr, 15 mins
Other time 10 mins
Yield 7 servings (serving size: 1 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.

Oxmoor House Healthy Eating Collection