Roasted Tomato Soup

By ezunich

Ingredients

• 15 large tomatoes, seeded and quartered
• 1/4 cup plus 2 tbs canola oil, divided
• 8 garlic cloves, minced
• 1 large onion, chopped
• 2 cups water
• 1 tsp salt
• 1/2 tsp crushed red pepper
• 1/2 cup heavy whipping cream

Preparation

Step 1

1. Place tomatoes in a greased 15 x 10 inch baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake at 400° for 15-20 minutes or until softened, stirring occasionally. Cool slightly. Remove and discard skins.

2. Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add the tomatoes, water, salt and pepper if desired. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until flavors are blended. Cool slightly.

3. In a blender, process soup in batches until smooth. Stir in cream; heat through. Cool; transfer to freezer containers. Freeze up to 3 months.