09 Feb Tomato Soup

This weather begs one thing: Tomato Soup. As we all know, January is not tomato season-next best thing is to use Roma tomatoes or a high quality canned tomato product such as San Marzano to replace the fresh tomato.

Today, I’ve used roma tomatoes and have modified this recipe from www.cookinglight.com to make it my own:

Fresh Tomato Soup

1 large onion, quartered
4 cloves of garlic, halved
3 lbs roma tomatoes, halved
3 cups fat free, less sodium chicken broth
1 T thinly sliced fresh basil
salt
pepper
olive oil

Preheat oven to 400. Place tomatoes, garlic and onion on a baking sheet, being careful not to crowd the sheet. Drizzle with olive oil, salt and pepper and roast for 30-40 minutes.
Heat chicken stock over medium high heat and add roasted garlic, tomatoes and onions. Place half of the tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Adjust seasonings. Ladle 3/4 cup of soup into bowls and top with basil.