Easy Roasted Tomato Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 17 whole Medium Roma Tomatoes, Sliced In Half Lengthwise
• ½ Tablespoons Olive Oil
• 1 teaspoon Coarsely Ground Garlic Salt
• ½ teaspoons Dried Basil
• ⅛ teaspoons Dried Crushed Rosemary
• 8 cups Reduced Fat Reduced Sodium Chicken Broth
• 4 cloves Garlic, Peeled
• 4-½ ounces, weight Small Potato (peeled, Cubed)
• ¼ teaspoons Coarsely Ground Garlic Salt
• ¼ teaspoons Black Pepper
• ¼ cups Fat-free Half-and-half

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Place the halved Roma tomatoes cut side up on a large baking sheet with the peeled garlic cloves and cubed potato.

2. Drizzle the olive oil over the vegetables, sprinkle with 1 teaspoon coarsely ground garlic salt, and toss lightly so everything is coated.

3. Roast for about 35 minutes, until the tomatoes have softened and browned at the edges and the potato is tender when pierced with a fork.

4. While the vegetables roast, bring the chicken broth to a simmer in a large pot over medium heat.

5. Scrape the roasted tomatoes, garlic, potato and any pan juices into the pot. Add the dried basil and dried crushed rosemary and simmer gently for 10 minutes.

6. Blend the soup until smooth using an immersion blender, or work in batches in a countertop blender with the lid vented.

7. Return the soup to low heat. Stir in the fat-free half-and-half, black pepper and remaining 1/4 teaspoon coarsely ground garlic salt.

8. Heat gently for about 5 minutes, stirring, until hot. Do not let it boil, then serve.