Farmstand Tomato Soup

Total Time: 1 hr 23 mins Preparation Time: 20 mins Cook Time: 1 hr 3 mins

Ingredients

• 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

Recipe

• 1 preheat oven to 425 degrees.
• 2 place the tomato halves, cut side down, on a jelly roll pan and drizzle with 2 tsps. of the olive oil.
• 3 bake for 35 minutes until tender and slightly charred.
• 4 remove tomatoes from oven and cool.
• 5 discard skins.
• 6 heat remaining 1 tsp olive oil in a 2 quart saucepan over medium-high heat.
• 7 add the carrot, garlic, and herbs.
• 8 saute for 8 minutes.
• 9 stir in the broth.
• 10 partially cover, reduce the heat, and let simmer for 20 minutes or until the carrots are tender.
• 11 add the tomato halves.
• 12 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.
• 13 return pureed mixture to saucepan and add the milk, salt, pepper and stir over low heat until thoroughly heated. do not boil.
• 14 sprinkle with additional fresh herbs if desired just before serving.