Creamy Roasted Tomato Soup

As a working mom, I'm always looking for quick and easy recipes that are also delicious and nutritious. This creamy roasted tomato soup fits the bill perfectly. It's made with simple, everyday ingredients that you probably already have on hand, and it comes together in just 30 minutes.

The soup is creamy and flavorful, with a hint of sweetness from the roasted tomatoes. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover tomatoes. I like to serve it with a grilled cheese sandwich or a simple green salad.

Here are some tips for making the best creamy roasted tomato soup:

• Be sure to roast the tomatoes until they are caramelized. This will give the soup a rich, smoky flavor.
• Use a good quality chicken stock. This will make a big difference in the flavor of the soup.
• Don't be afraid to add more seasonings to taste. I like to add a little bit of red pepper flakes for a bit of heat.
• Serve the soup with your favorite toppings. I like to add a dollop of sour cream or a sprinkle of shredded cheddar cheese.

Enjoy!

Step-by-step

• Preheat oven to 450 degrees F.
• Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Coat tops with olive oil cooking spray and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
• Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add chicken stock, bay leaves, and chopped sun-dried tomatoes. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
• Add basil leaves and Neufchatel cheese to the pot and stir until cheese is melted and incorporated. Use an immersion blender to puree the soup until smooth. Season to taste with salt and freshly ground black pepper.