I love a big bowl of creamy tomato soup on a cool Fall day and with the start of our cooler temperatures, my mind has been on that big bowl of soup!
This is the easiest recipe and so much more satisfying than soup from a can.
- 1 tablespoon olive oil
- 12 Roma tomatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon olive oil
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 1 can (6 ounce) tomato paste
- 1 teaspoon dried parsley
- 1/4 cup cream
Preheat oven to 425. Sprinkle the 1 tablespoon of olive oil on a cookie sheet.
Slice the 12 Roma tomatoes lengthwise and lay them out on the cookie sheet. Take a basting brush and using some of the olive oil on the cookie sheet brush the tops of the tomatoes. Sprinkle with salt and pepper. Roast them in the oven for about 25 minutes or until the tomatoes begin to brown.
Remove from oven and let cool slightly. After they have cooled place in a food processor and puree until smooth in consistency (like tomato paste/sauce).
In a dutch oven on top of the stove put the 1 teaspoon of olive oil and the garlic. Saute until the garlic starts to brown. Add the chicken broth, the tomato paste and the Roma tomato puree. Stir to combine. Bring to a boil and turn down to simmer on low for about 15 minutes. Remove from heat and stir in the cream and parsley.
Serve with your favorite crusty bread or a gooey grilled cheese sandwich. Makes approximately 6 servings.