Recipes

As it warms up across the country, we are experiencing a bit of a cold spell in Los Angeles. Seriously, my Mom in New England went to the beach on Sunday and I wore a coat, scarf, and gloves to go to dinner. I may be a bit of a wimp now after living in California for ten years, especially given I have very vivid grade school memories of wearing shorts to school when it finally hit 50 degrees and be incredibly excited. Now I don’t like to go outside if it’s 50. This soup is for those days when you want something to warm you up. It is rich and creamy, and almost reminiscent of warm spaghetti sauce but better. It can also be made without the cream or made into a tomato soup grilled cheese, like the tomato version of french onion. Made without the cream, it comes in at 1 point.

Weight Watchers Creamy Tomato Soup
Points: 3 pointsplus
Servings: 6
Serving Size: about 1 cup of soup
Nutritional Info: 133.7 calories, 7.6g of fat, 13.7g carbohydrates, 2.7g fiber, 1.9g protein

Ingredients

• 3 lbs Roma tomatoes, sliced in half lengthwise
• 1 tbsp olive oil
• 3-6 unpeeled cloves of garlic (depending on how much you like)
• Salt and pepper to taste
• 1-2 sprigs of thyme
• 1/4 tsp red pepper flakes
• 4 cups vegetable or chicken broth
• 1/2 cup half and half

Instructions

1. Preheat the oven to 400 degrees.
2. Toss the garlic and tomatoes in the olive oil. Spray a large baking sheet with cooking spread and spread the tomatoes out evenly, with the cut side facing up. Sprinkle generously with salt and pepper. Place the garlic cloves in aluminum foil and wrap into a small packet.
3. Roast for 1 hour. Remove from the oven and let cool for 10-15 minutes. Peel the garlic.
4. Add the tomatoes, garlic, and any juice from the baking sheet into a blender. Blend until smooth.
5. Add the tomato mixture into a large pot. Add the thyme, red pepper flakes, half and half and broth. Let simmer for 25 minutes. Enjoy.