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Creamy Roasted Tomato Soup

January 30, 2013

I’m always mucking around with my tomato soup recipe.   It’s one of those things that tends to be a “this and that” kind of recipe with some of the same ingredients and some different ones, depending on what’s in the house.  This one gets an out of season flavor boost by roasting the canned tomatoes and some creaminess from neufchatel cheese.  The end result is the perfect flavorful soup to pair with a grilled cheese on a chilly winter day.  Servings: 6 at 147 calories and 7 grams of fat.


Creamy Roasted Tomato Soup



  • 2 28 oz cans whole tomatoes
  • 2 onions coarsely chopped
  • 1 cup chopped carrots
  • 6 cloves garlic
  • 1 tbs olive oil
  • 2 tbs tomato paste
  • 3 cups water
  • 1 tsp dried thyme
  • 1 tsp ground pepper
  • 1 tbs kosher salt
  • 4 oz neufchatel cheese



1. Preheat oven to 425.

2. Prepare two baking sheets by covering with foil (this just makes for easy clean up) and spraying with cooking spray.

3. Open the cans and pour the contents into a sieve over a 3 quart dutch oven.

4. Using a pair of kitchen shears, cut the tomatoes in half and squeeze the juice and seeds into the sieve.

5. Put the tomatoes onto one of the baking sheet.

6. Toss the onions and carrots with the olive oil and add to the other baking sheet.

7. Toss the garlic cloves in the last of the oil and put them at the other end.

8. Roast for 20-25 minutes (you don’t want things to get too brown).

9. Scrape the roasted tomatoes, onions, and carrots into the dutch oven.

10. After allowing them to cool for a bit (so you don’t burn your fingers) cut the ends off the garlic cloves and squeeze the roasted garlic into the pot.

11. Add the thyme, salt, and pepper and 3 cups of water.

12. Simmer on low heat for an hour.

13. Using an immersion blender, blend the veggies until smooth.

14. Add the cubed neufchatel cheese and blend until creamy.

Printable version.


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