Creamy Tomato Soup with Roasted Garlic and Basil |
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Prep Time: 10 Minutes Cook Time: 75 Minutes |
Ready In: 85 Minutes Servings: 7 |
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Tomato paste adds a deep, rich, tomato flavor to the soup. Look for tomato paste in the traditional small can or now in the more convenient, easy-to-use tube. Ingredients:
1 whole garlic head |
1 tablespoon olive oil |
1 cup chopped onion (about 1 medium) |
1 (28-ounce) can diced tomatoes, un-drained |
2 tablespoons tomato paste |
3 cups fat-free, less-sodium chicken broth, divided |
2 tablespoons all-purpose flour |
1/2 cup chopped fresh basil |
1/2 cup fat-free half-and-half |
1/4 teaspoon pepper |
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; sauté 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.
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