Tomato Soup
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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 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
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.

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