Easy Roasted Tomato Soup (From Scratch)

• 17 whole Medium Roma Tomatoes, Sliced In Half Lengthwise
• 1/2 Tablespoons Olive Oil
• 1 teaspoon Coarsely Ground Garlic Salt
• 1/2 teaspoons Dried Basil
• 1/8 teaspoons Dried Crushed Rosemary
• 8 cups Reduced Fat Reduced Sodium Chicken Broth
• 4 cloves Garlic, Peeled
• 4-1/2 ounces, weight Small Potato (peeled, Cubed)
• 1/4 teaspoons Coarsely Ground Garlic Salt
• 1/4 teaspoons Black Pepper
• 1/4 cups Fat-free Half-and-half

1. 1. Preheat the oven to 400 F.
2. 2. Lay out the tomato halves facing up in a large baking dish (I used a 9x13 and 9x9).
3. 3. Brush with olive oil and sprinkle on the garlic salt, basil, and rosemary.
4. 4. Roast for approximately 40 minutes.
5. 5. Once the tomatoes have been roasting for about 20 minutes, pour the chicken broth into a large soup pot along with the garlic cloves, cubed potato, salt and pepper and bring to a soft boil. Turn the heat down and allow to simmer until the tomatoes are done.
6. 6. After 40 minutes, take the roasted tomatoes and carefully add them to the soup pot. Include all the juices and spices left in the pans.
7. 7. Using a hand blender (you could also use a blender or food processor but please be cautious of hot liquids and blend in small batches) blend or puree the tomatoes, garlic and potatoes until smooth.
8. 8. Stir in the half-and-half and heat through.
9. 9. Enjoy! I served this with grilled sandwiches and it was a huge hit. Crackers or crusty bread would also be great.

tomatoes, olive oil, salt, dried basil, rosemary, chicken broth, garlic, ubc, ubc, ubc

Taken from tastykitchen.com/recipes/soups/easy-roasted-tomato-soup-from-scratch/ (may not work)