Roasted Tomato Soup
Bite Me cookbook
- 2 cans diced tomatoes
- 4 Tbsp olive oil, divided
- 1/2 tsp salt, divided
- 1/8+1/4 tsp pepper, divided
- 1 small yellow onion, diced
- 2 med. carrots, chopped
- 2 med. celery stalks, chopped
- 2 lrg cloves of garlic, minced
- 2 Tbsp flour
- 3 c. chicken broth
- 1 bay leaf
- 2 tsp sugar
- 2 Tbsp butter
- 1/4 - 1/2 tsp dried basil
Preheat oven to 425 degrees F. Cover a baking sheet with aluminum foil and coat with nonstick cooking spray.
Strain the tomatoes and reserve the juices in a medium bowl. Spread the strained tomatoes on the prepared baking sheet and drizzle with 2 Tbsp olive oil. Season with 1/4 tsp salt and 1/8 tsp pepper. Roast in the oven for 15 minutes.
Meanwhile, heat the remaining 2 Tbsp olive in a large soup pot over medium heat. Add the onion, carrots, celery and garlic. Cook until softened, about 8 minutes.
Add flour and stir to coat.
Over high heat, add the roasted tomatoes, reserved tomato juices, chicken broth, bay leaf, sugar, and remaining salt and pepper. Bring to a boil, then reduce to a gentle simmer. Cover and continue to simmer for 30 minutes.
Remove from heat and discard the bay leaf. Using a blender, puree the soup until smooth.
Stir in 2 Tbsp butter and dried basil.
Ladle into soup bowls.
|Ready to serve!|
*The cookbook says it makes 11 servings and I'm guessing that each serving is rough a cup.*
**Each serving is 3 points+**
While the soup was simmering for 30 minutes, I started working on the grilled cheeses.
The girls' sandwiches had just a touch of spicy brown mustard and a good slice of Velveeta. My sandwich and the hubby's had a good amount of spicy brown mustard with a thin slice of Velveeta and a good helping of lite pimento cheese. We grilled 'em up and they were goooooood. :)
This is a great leftover soup because the flavors become more pronounced the next day or two. Enjoy!