ROASTED TOMATO SOUP
- 10 medium or 4 very large ripe tomatoes (about 4 pounds), sliced in half
- 1/4 cup olive oil
- 2 shallots, coarsely chopped
- 2 cloves garlic, chopped
- 1 (28-ounce) can fire-roasted crushed tomatoes (RALPHS HAS THESE)
- 1 tablespoon kosher salt
- 1/8 teaspoon sugar
- 1/4 to 1/2 cup FAT FREE HALF AND HALF
Preheat the oven to 400°F. Set the halved tomatoes on a rimmed baking sheet, skin side up. Brush with our blood orange olive oil and roast them until they look wrinkly, about 30 minutes; set aside. While the tomatoes cool, heat the remaining 2 tablespoons olive oil in a small sauté pan. Add the shallots and 2 cloves chopped garlic and sauté over medium-low heat until they turn golden brown and caramelized, 15 minutes; set aside.
When the tomatoes are cool enough to handle, peel off the skins, which should slip off easily. Put the peeled tomatoes in the jar of a blender along with the sautéed shallots and garlic, crushed fire roasted tomatoes (with juice), 1 tablespoon salt, and sugar. Process until the soup is smooth. Stir in the half and half. Refrigerate.
I serve this over one cup of quinoia and topped with a dollop of 0% greek yogurt.