Prep 20 mins
Cook 1 hr 3 mins
A great way to use up fresh tomatoes.
- 4 large tomatoes, cored, cut in half crosswise and seeded
- 3 teaspoons olive oil
- 1 cup chopped carrot
- 2 garlic cloves, chopped
- 1 tablespoon chopped fresh basil or 1 tablespoon oregano
- 1 teaspoon chopped fresh thyme
- 1 (16 ounce) can reduced-sodium fat-free chicken broth
- 1 cup milk
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- Preheat oven to 425 degrees.
- Place the tomato halves, cut side down, on a jelly roll pan and drizzle with 2 tsps. of the olive oil.
- Bake for 35 minutes until tender and slightly charred.
- Remove tomatoes from oven and cool.
- Discard skins.
- Heat remaining 1 tsp olive oil in a 2 quart saucepan over medium-high heat.
- Add the carrot, garlic, and herbs.
- Saute for 8 minutes.
- Stir in the broth.
- Partially cover, reduce the heat, and let simmer for 20 minutes or until the carrots are tender.
- Add the tomato halves.
- Place half of the mixture in a blender and process until smooth and repeat with remaining mixture. You can also blend it all with a stick blender.
- Return pureed mixture to saucepan and add the milk, salt, pepper and stir over low heat until thoroughly heated. Do not boil.
- Sprinkle with additional fresh herbs if desired just before serving.
PAC Fall 2008: Excellent soup! I used a stick blender on this soup and I left some of the veggie chunks for texture!! Delicious!