There is one thing for sure, no one is ever too old to enjoy tomato soup! One of my best memories growing up, had to have been the simple and easy dinner my mom would make on cold Fall or winter days… and that was a grilled cheese and tomato soup. Of course, even though you won’t grow out of tomato soup, your tastes do change. So today, I’ve elevated the classic and my favorite.
I’ve made plenty of tomato soup in the past, but I saw a rather ingenious hack not so long ago about making it by easily and with fresh tomatoes! No other cooking is involved other than that! Roasting the tomatoes also gives a smoky depth of flavor, that you otherwise wouldn’t have too.
Since the tomatoes are roasted, you just toss them into a blender with the rest of the ingredients and let it go. There’s no further cooking required since the hot tomatoes steam and melt everything together into a perfect bowl of tomato goodness.
All that garlic in there really gives a nice kick-in-the-pants to this soup. So if you don’t like a little spice, you may want to lessen the amount of garlic used.
Being as this soup has no heavy cream in it, it’s still a rather creamy seeming soup. That’s because of the milk and the cheese that’s blended into it; making for a smooth bite without the added calories!
Instead of grilled cheese, today I served my tomato soup with a toasted slice of that Whole Wheat Cheddar & Chive Zucchini Bread that I made the other day. Though that bread would also make a pretty stellar grilled cheese too!
TheSkinnyFork.com This Roasted Tomato Soup is perfect as part of a weeknight meal since its quick and easy to make. Plenty of garlic, cheese, and seasonings into an upscale 'adult' version of the classic! Prep Time: 10 Minutes • Cook Time: 45 Minutes
Servings: 8 • Serving Size: About 1 Cup • Calories: 127 • Fat: 7 g • Saturated Fat: 2 g • Carb: 12 g • Fiber: 3 g • Protein: 6 g • Sugar: 8 g • Sodium: 398 mg
• 3 Lbs. Roma Tomatoes (About 9), Halved
• 1/2 Medium Onion, Sliced
• Extra Virgin Olive Oil
• 2 Tbsp. Minced Garlic
• 1 Tsp. Salt-Free Italian Seasoning
• 1 Tsp. Sea Salt
• 1/4 Tsp. Black Pepper
• 1 2/3 C. Reduced Fat Milk
• 1/2 C. Fresh Grated Parmesan Cheese
• 2 Tbsp. Dried Basil
• 2 Tbsp. Tomato Paste
• 1 Tsp. Sugar
Directions:
Preheat the oven to 400 degrees F. and line a baking sheet with foil or a silicone baking mat.
Line the tomatoes cut side up on the baking sheet along with the sliced onion. Drizzle with 1 Tbsp. of extra virgin olive oil, 2 Tbsp. minced garlic, 1 Tsp. Italian seasoning, 1 Tsp. sea salt, and 1/4 Tsp. black pepper.
Place in the oven and roast for about 45 minutes or until starting to brow.
Remove from the oven and transfer into a food processor or blender with the steam valve removed. Puree until smooth.
Add in the 1 2/3 C. milk, 1/2 C. parmesan, 2 Tbsp. dried basil, 2 Tbsp. tomato paste, and 1 Tsp. sugar.
Blend again until smooth and creamy.
Divide evenly among bowls and enjoy warm!
Step-by-Step Photos:
Nutritional Claims: Vegetarian • Pescatarian • Gluten Free • Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
