Creamy Roasted Tomato Soup 

I think it has been about 5 years since I have had a lick of tomato soup. I have always bought Campbell’s brand and never tried any other. Lately I’ve had a bad craving for a big bowl of thick, creamy tomato soup but I have cut out a lot of foods containing preservatives and god knows what else so the only other thing was to make it myself! 🙃 I impressed myself a tad with how good it turned on the first try! It tasted so fresh and the consistency was perfect! Just what my taste buds were crying for.

  • 10 Roma tomatoes (10)
  • 1 Can tomato paste 
  • 1 1/3 cup chicken broth 
  • 1/3 cup coffee cream
  • 1 tsp paprika
  • 2 tsp Worcestershire sauce
  • 1 tsp fresh chopped basil
  • 1 tsp fresh chopped oregano
  • 1/2 tsp garlic powder 
  • 2 tsp brown sugar 
  • Salt and pepper to taste
  • 3 tbs oil 
  • 2 tbs butter 
  • 1 1/2 tbs flour
      1. Preheat oven to 350°
      2.  Remove the stem & kalick (The hard spot connecting the stem and fruit) and slice in half.
      3. Place tomatoes in a large baking dish and toss with a bit of salt, pepper and oil until all halves are evenly coated and bake for 1 1/2 – 2 hours.
      4. Once tomatoes are done they will be very soft. Falling apart soft and there should be juices in the dish. Remove from the oven and set aside.
      5. In a large soup pot melt butter. Once it has melted whisk in the flour, garlic powder and paprika until a smooth paste forms.
      6. Quickly pour in the  chicken broth tomato paste and cream and whisk until well blended.
      7. Bring to a light simmer, stirring occasionally. 
      8. Add the tomato halves and remaining ingredients (except the salt and pepper) into the pot and simmer for 15 minutes, stirring occasionally.   **Just a side note, if you have a stand up blender or food processor and do not own an immersion blender you should blend your tomatoes after they have cooled and before adding them into the pot**
      9. Using an immersion blender, blend the contents of the pot until completely smooth. 
      10. Season with salt and pepper to taste.

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