The tomato is a marvelous thing. Firstly, it is a fruit with over 7,000 variations. It is on the lower end of the glycemic index, therefore, it isn't sweet. A tomato is 95% water, low in carbohydrates and a great source of vitamin C. It is a staple in my diet in a variety of delicious ways. This soup serves as a simple and satisfying lunch choice. Most often a simple green salad or classic grilled cheese are the best compliments. And with the use of half and half as the cream, this is all goodness with no guilt.
1 lbs. Roma Tomatoes 1 Onion, diced 3-4 Garlic Cloves, minced Balsamic Vinegar Olive Oil 2 tbsp. Thyme 2 tbsp. Garlic Powder 2 tbsp Oregano 1 tsp. Red Pepper Flakes
Sea Salt to taste
3 C Chicken or Vegetable Broth
1/2 C Half and Half
Fresh Basil Leaves
Cut the Roma tomatoes in halves and cover them with splashes of olive oil and balsamic vinegar, liberally. Sprinkle some sea salt on the tomatoes. It enhances the already delightful flavor when roasting. Roast the tomatoes face down at 425* for 25 minutes. Pull the tomato skins from the roasted tomatoes with tongs at the end. Discard the skins.
Dice the onion, and sauté in olive oil until they are translucent. Add the minced garlic and sauté a few minutes more, allowing the garlic to become fragrant but not brown. Once the onions and garlic have adequately sautéed, add the roasted tomatoes and their juices to the pot. Season with garlic powder, oregano, thyme, red pepper flakes and fresh basil leaves. Add three cups of the broth of your choice, and simmer for 25 minutes. Remove the from the heat, letting the soup cool for a few minutes. With either a standing blender, or with an emersion blender, purée the soup mixture until smooth. For an even more velvety texture, pour the mixture through a sieve. Add in half and half and stir to incorporate. Season with salt to taste. Garnish with fresh parmesan if you'd like and enjoy.
