The weather is turning cooler and that means time for soups, stews and chili.
14 Roma or Plum Tomatoes
32 oz fat free low sodium chicken broth
1 Small yellow onion - finely diced
1 Carrot - peeled and finely diced or 3 handfuls of match stick carrots chopped
2 Celery ribs - finely diced
1 1/2 TBS - Diced garlic [fresh or jar]
3 TBS Tomato paste [heaping]
1/2 TBS Sugar
1 TSP Italian seasoning
1 TBS Basil
3 TBS Flour
4 TBS Unsalted butter
2 TBS Olive oil + more for drizzle
1/4 C Heavy cream
S & P
Preheat oven to 350 degrees. Line a sheet tray with foil and apply non-stick spray.
Cut tomatoes in half length-wise. Drizzle with olive oil and season with salt and pepper. Bake about an hour and half or until done. Before I cut in half I cut the stem top off. See the photo below. Let cool and peel skin from tomatoes.
In soup pot:
In 2 TBS olive oil and 2 TBS butter saute onion, carrot and celery until translucent.
Add garlic and cook 2 minutes.
Add the other 2 TBS butter and tomato paste and incorporate.
Add flour and cook 1 to 2 minutes.
Add broth, tomatoes, basil, italian seasoning and sugar and bring to a boil - cook 10 minutes
Lower heat and simmer until tomatoes break down. [30 mins]
Pulse or puree and return to pan. Or leave as is for a rustic soup.
Add cream and heat through.
Serve with a grilled cheese or crusty bread. Yum!