Roasted Tomato Soup

Total Time: 1 hr 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 28 ounces can whole canned tomatoes
• salt and pepper, to taste
• 1 tablespoon brown sugar
• drizzle olive oil, about 2 teaspoons worth
• 1 1/2 cups reserved tomato juice
• 1 cup vegetable stock
• 1/4 cup heavy cream
• crouton, to garnish

Recipe

• 1 preheat oven to 300ºf. line a baking sheet with heavy duty foil; set aside.
• 2 drain tomatoes, saving the juices for preparing the soup (you should about 1 1/2 cups reserved). slice the tomatoes in half and place cut-side up on the prepared baking sheet. sprinkle with salt, pepper and brown sugar. drizzle with olive oil and roast in the preheated oven for one hour.
• 3 remove tray from oven and let cool 10 minutes.transfer cooled tomatoes to a blender. add the vegetable stock, reserved tomato juice and blend until smooth. pour soup into a 2-quart pot and heat until warmed, but not boiling. stir in the cream and cook for one more minute. serve garnished with croutons.