Creamy Tomato Soup with Roasted Garlic and Basil

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.

Yield: 7 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 87
  • Fat: 2.0g
  • Saturated fat: 0.3g
  • Protein: 4.2g
  • Carbohydrate: 12.5g
  • Cholesterol: 0mg
  • Iron: 1.4mg
  • Sodium: 239mg
  • Calories from fat: 21%
  • Fiber: 2.6g
  • Calcium: 49mg

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

Preparation

  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.
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