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I love tomato soup. This is by far, the best tomato soup I've ever had and it was simple to make! Plus, it's low in calories and perfect for a low calorie lunch.
Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan (with sides) and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt, pepper, celery flakes, and red pepper flakes. Roast seasoned tomatoes for 1 hour, then cool completely in pan.
Peel garlic and tomato skins (the skins should easily slip right off).
In a 6 to 8 quart heavy sauce pot, cook onion, oregano, and sugar in butter over low heat, stirring often, until onion is softened and slightly caramelized, about 5 minutes.
Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
Purée soup with a stick blender (use caution when blending hot liquids in a standard blender), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
Divide soup among 8 bowls and serve warm.
*Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat just before serving.
Mmm...Mmm...Good!
{ For the croutons, I used leftover Black Pepper & Herb Foccacia Breadsticks, cubed them, sprinkled them lightly with parmesan cheese and toasted them in the oven, turning once.}
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Ingredients
- 4 lb tomatoes halved lengthwise
- 8 garlic cloves left unpeeled
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 medium onion finely chopped
- ½ teaspoon dried oregano crumbled
- 2 teaspoons sugar
- 2 tablespoons unsalted butter
- 3 cups chicken stock or low-sodium broth
- ½ cup heavy cream
- 1 t celery flakes
- ½ t red pepper flakes
Instructions
- Preheat oven to 400°F.
- Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan (with sides) and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt, pepper, celery flakes, and red pepper flakes. Roast seasoned tomatoes for 1 hour, then cool completely in pan. Peel garlic (the skins should easily slip right off).
- In a 6 to 8 quart heavy sauce pot, cook onion, oregano, and sugar in butter over low heat, stirring often, until onion is softened and slightly caramelized, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
- Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
- Divide soup among 8 bowls and float 1 wafer in center of each.
Notes
*Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat just before serving.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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