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Roasted Tomato Soup

Photo: Mark Thomas; Styling: Gerri Williams
Prep time 20 mins
Cook time 2 hrs
Yield Serves: 4
Comfort is a simmering pot of Roasted Tomato Soup--with a side of your favorite grilled cheese sandwich. Roasting adds depth to the plum tomatoes and enhances the flavor to this favorite tomato soup.

Ingredients

  • 4 pounds plum tomatoes, cut in half lengthwise
  • 1 large onion, chopped
  • 8 cloves garlic, peeled
  • 4 sprigs thyme
  • 1 tablespoon sugar
  • Salt and pepper
  • 2 tablespoons olive oil
  • 2 1/2 cups low-sodium chicken broth
  • 1/2 cup half-and-half
  • Torn fresh basil leaves, optional

Nutrition Information

  • calories 242
  • fat 12 g
  • satfat 4 g
  • protein 9 g
  • carbohydrate 30 g
  • fiber 6 g
  • cholesterol 11 mg
  • sodium 373 mg

How to Make It

  1. Preheat oven to 350ºF. Arrange tomatoes in a single layer, cut side up, on a large baking sheet. Scatter onions, garlic and thyme around tomatoes. Sprinkle with sugar, season with salt and pepper and drizzle with oil. Roast until vegetables are soft and slightly caramelized, 1 1/4 to 1 1/2 hours. Discard thyme sprigs.

  2. Warm broth in a large pan over medium heat. Add tomato mixture, scraping up browned bits from sheet. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 20 minutes.

  3. Remove soup from heat; let cool slightly. Working in batches, puree soup in a blender. Strain soup through a sieve into clean pan, pressing on solids to extract liquid. Discard all solids.

  4. Stir in half-and-half and reheat soup to a simmer, stirring often (do not boil). Season with salt and pepper, ladle into bowls and sprinkle with basil, if desired.