Roasted Tomato Soup

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 10 lbs tomatoes, ripe
• 5 tablespoons olive oil
• 1 tablespoon sugar
• 6 garlic cloves, minced
• 2 onions, chopped
• 6 cups chicken broth
• salt, to taste

Recipe

• 1 rinse, core, and cut tomatoes in half crosswise.
• 2 fit tomatoes, cut sides up, in 10- by 15-inch pans (you'll need 3, or use 1 pan and refill). brush the tops of the tomatoes in each pan with 1 tablespoon oil and sprinkle with 1 teaspoon sugar.
• 3 one pan at a time, broil tomatoes 3 to 4 inches from heat until tops are spotted black, about 20 minutes. adjust pan position for even heat and remove tomatoes as they are charred.
• 4 meanwhile, in an 8- to 10-quart pan over medium-high heat, combine remaining oil, garlic, and onions. stir often until onions are lightly browned and taste sweet, 10 to 15 minutes.
• 5 in batches, smoothly purée tomatoes and onion mixture in a blender or food processor. to remove skins, if desired, rub tomato mixture through a fine strainer into a large bowl.
• 6 return tomato mixture to pan and add broth; heat to simmering, stirring. add salt to taste. to serve cold, cover and refrigerate until chilled. to store, cover airtight and chill up to 3 days, or put in freezer containers in easy-to-use portions and freeze up to 1 year.