Creamy Roasted Cherry Tomato Soup
Everyday I go out into my garden and am thrilled with the abundance of veggies we are getting this year! Especially our pink cherry tomato plant! I go out and harvest at least 10 tomatoes everyday! Now, the problem has been coming up with different ways to enjoy them! Other than salad toppings, I let the pile grow until I had about 2.5 lbs of tomatoes because I wanted to try something.
Yes, I know it is summer and soup is probably the last thing you want. But I feel that this soup is the essence of summer and our garden! I love roasting veggies and I knew these cherry tomatoes would make a great soup!
I roasted these bad boys up with onion, garlic, basil, and rosemary and blended them with chicken broth.
The best news about this soup? It is only 85 calories per serving! And with this soup yielding four servings, that’s a lot of soup for so little calories that you can enjoy a grilled cheese sandwich with this guilt free!
Roughly 2.5 lbs of cherry tomatoes ( halved)
4 garlic cloves
1 white onion quartered
32 oz reduced sodium chicken ( or veggie) broth
2 sprigs of rosemary
2 tbs of fresh chopped basil
1 tsp garlic powder
1 tbs balsamic vinegar
1/3 cup reduced fat sour cream
Preheat oven to 350
Spray baking sheet with cooking spray
Spread tomatoes, garlic, onion, rosemary, and basil on the sheet and roast in oven for 35 minutes
In a blender ( or in a large pot use an immersion blender) blend remaining ingredients ( and as always be careful as it will be hot!)
Pour into four individual bowls and enjoy!
Some of my favorite garnishes are: a dollop of sour cream with green onion, Goldfish cracker, and more basil!