Roasted Tomato Soup with Cream and Onions
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Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Roasted Tomato Soup is made with fresh roasted tomatoes, onions, thyme and balsamic vinegar. Half and Half is added for a boost of low calorie creaminess!
Ingredients
  • 3lb of ripe tomatoes (I used tastee-lee)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 clove of garlic, minced
  • 2 tsp fresh thyme
  • ¼ tsp kosher salt, plus more, if desired
  • ¼ tsp ground black pepper, plus more, if desired
  • 1 small sweet onion, chopped
  • ½ C dry white wine (I used pinio grigio)
  • 3 C organic low sodium chicken broth
  • ¼ C half and half
  • flat leaf parsley for garnish
Instructions
  1. Turn your broiler onto low. Place the rack in your oven 6 inches below the top burner.
  2. Halve the tomatoes and placed on a foil lined baking sheet, cut side facing up. Whisk together 1 tbsp olive oil, the balsamic vinegar, ¼ tsp salt and pepper, minced garlic and fresh thyme. Spoon the mixture over the tomato halves. Place the tomatoes in your oven and broil on low for 20-30 minutes or until the tomatoes are soft and slightly wrinkled.
  3. Prepare the soup. In a dutch oven or soup pot, heat 1 tbsp olive oil over medium high heat. Add the chopped onion and cook until the onion is tender, about 3 minutes. Add the dry white wine, bring to a boil over medium high heat and cook for about 5 minutes or until the liquid is evaporated. Add the chicken broth and roasted tomatoes to the onion mixture. Bring to a boil and then cover and reduce heat to a simmer. Cook for 10 minutes.
  4. Puree the soup with an immersion blender or a blender. If using a blender, be sure to cool for a few minutes before adding the mixture to the blender. Add and puree in batches. Add the half and half and puree for about another 30 seconds, or until creamy. Season with more kosher salt and pepper, to taste.
  5. Serve in bowls and garnish with fresh parsley, if desired.
Notes
Adapted from Williams Sonoma Good For You cookbook by Dana Jacobi.
Nutrition Information
Serving size: 1 C Calories: 110 Fat: 7g Carbohydrates: 9g Sugar: 6g Sodium: 289mg Protein: 2g
Recipe by This Gal Cooks at https://www.thisgalcooks.com/roasted-tomato-soup/