Creamy Roasted-Tomato Basil Soup
submitted by: Rachel Houck
4 large tomatoes, cored, cut in half crosswise
1 T olive oil, divided
1 c chopped carrot
¾ c chopped shallots (about 5 shallots)
1 (16 oz) can fat-free, less sodium chicken broth
1 c 2% milk
¼ t salt
¼ t ground black peper
1 T fresh basil, chopped
1. Preheat oven to 425°
2. Place the tomato halves, cut sides down, in a jelly-roll pan, and drizzle with 2 teaspoons oil. Bake at 425° for 35 minutes or until tender and slightly charred. Remove tomatoes from oven; cool. Discard skins form tomato halves.
3. Heat 1 teaspoon oil in a Dutch oven (or large pan) over medium-high heat. Add carrot and shallots; sauté 8 minutes. Stir in broth. Partially cover, reduce heat, and simmer for 20 minutes or until carrot is tender. Add tomato halves.
4. Place half of tomato mixture in a blender; process until smooth. Pour pureed mixture into a large bowl, and repeat procedure with remaining tomato mixture.
5. Return puréed tomato mixture to pan. Stir in milk, salt, pepper, and basil, and cook over low heat for 5 minutes or until thoroughly heated.