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Creamy Tomato Soup With Roasted Garlic And Basil

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Ingredients
  Garlic head 1
  Olive oil 1 Tablespoon
  Chopped onion 1 Cup (16 tbs) (About 1 Medium One)
  Canned diced tomatoes 28 Ounce (1 Can, Undrained)
  Tomato paste 2 Tablespoon
  Fat free low sodium chicken broth 3 Cup (48 tbs), divided
  All purpose flour 2 Tablespoon
  Chopped fresh basil 1⁄2 Cup (8 tbs)
  Fat free half and half 1⁄2 Cup (8 tbs)
  Pepper 1⁄4 Teaspoon
Directions

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; saute 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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Basil

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