Fresh Cream of Tomato Soup with Roasted Pumpkin Seeds

4 medium tomatoes
3 cups chicken stock
1 tablespoon fresh basil, chopped
1 cup half-and-half
½ teaspoon white pepper
salt to taste
seeds from a large pumpkin, cleaned
blackening spice


Place the tomatoes and chicken stock in a large saucepan over medium-high heat and bring to a boil. Cook for 15-20 minutes until the tomatoes are soft. Puree the mixture with a hand mixer or blender. Reduce the heat to medium and continue cooking. Add basil, half-and-half, and white pepper. Cook for 2-3 minutes. Add salt to taste.

Place the pumpkin seeds on a cookie sheet and spray with pan spray. Bake at 275 degrees for 45 minutes. Remove and coat with blackening spice. Return to oven and cook for 45 minutes longer. Sprinkle on top of each serving of soup.

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