Creamy Tomato Soup With Roasted Garlic And Basil
|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)|
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.