Great blend of flavoring - better than I expected.
Roasted Tomato Soup
Photo: Mark Thomas; Styling: Gerri Williams
More From Allyou
Amount per serving
- Calories: 242
- Fat: 12g
- Saturated fat: 4g
- Protein: 9g
- Carbohydrate: 30g
- Fiber: 6g
- Cholesterol: 11mg
- Sodium: 373mg
- 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
- 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.
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