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Wednesday, October 22, 2014

Tomato Basil Soup

Fall sure makes me crave good soups! This Tomato Basil Soup pairs fabulously with a grilled cheese sandwich on any fall night. 

  • 1 1/2 lbs Roma Tomatoes, halved
  • 3 Tablespoons Olive Oil
  • 2 Tablespoons Unsalted Butter
  • 1 Medium Onion, diced
  • 4 Garlic Cloves, minced
  • 1 Tablespoon Fresh Thyme, minced
  • 1 (28 oz) Can Crushed Tomatoes
  • 2 Cups Basil Leaves, chopped
  • 2 Tablespoons Dried Basil
  • 1 Tablespoon Sugar
  • 2 Cups Low Sodium Chicken Broth
  • 2/3 Cup Heavy Cream
  • Salt & Pepper to taste

  • Preheat oven to 375 degrees
  • Spread tomato halves evenly on a baking sheet and coat with olive oil, salt and pepper
  • Roast tomatoes for one hour
  • While the tomatoes are cooking, melt butter in a large pot over medium-high heat
  • Add diced onion and sauté for five minutes. Stir in minced garlic and thyme, sauté for an additional five minutes
  • Add crushed tomatoes, chopped basil leaves and sugar. Reduce heat to medium-low, cover pot and simmer for ten minutes
  • Pour in chicken broth and oven roasted tomatoes. Continue to simmer, covered, for about 30 minutes, stirring occasionally
  • Carefully pour soup into a blender (might take a few batches at a time) and blend until smooth. 
  • Return soup to pot and stir in heavy cream until fully incorporated
  • Simmer soup for three minutes, serve immediately

Makes about 8 cups

Weight Watchers Information: 4 Points Plus per cup

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