Categories: Diabetic

Ingredients

• 3 whole garlic bulbs
• 3 tbsp olive oil, divided
• 2 1/2 lbs large tomatoes, quartered and seeded
• 1/4 tsp salt, divided
• 1/4 tsp pepper, divided
• 1 medium onion, chopped
• 5 garlic cloves, minced
• 1 tbsp minced fresh thyme
• 2 cups chicken stock
• 1/2 cup half-and-half

Directions

1. Preheat oven to 350. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves; drizzle with 2 tbsp oil. Wrap in foil.

2. Place tomatoes in a 15×10×1 inch foil-lined baking pan; sprinkle with 1/8 tsp each salt and pepper. Bake garlic bulbs and tomatoes for 40-45 minutes or until cloves are soft and tomatoes are tender. Unwrap and cool 10 minutes.

3. In a large saucepan, heat remaining oil over medium heat. Add onion; cook and stir until tender. Add minced garlic, thyme and tomatoes. Squeeze garlic from skin; add to pan. Add stock, bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until flavors are blended, breaking up tomatoes with a spoon.

4. Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return soup to the pan; add cream and remaining salt and pepper. Heat through.

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