Roasted Tomato Soup

By shauna

Ingredients

• 5 lbs. Tomatoes, stemmed & quartered
• 6 Garlic Cloves, smashed
• 1/4 C. Olive Oil
• Salt & Freshly Ground Black Pepper
• 1 C. Onion, chopped
• 2 C. Water
• 2 tsp. Sugar
• 1/2 tsp. Kosher Salt
• 1/4 tsp. Red Pepper Flakes
• 1/2 C. Heavy Cream
• Sprigs of Fresh Basil

Preparation

Step 1

Preheat oven to 450. Toss tomatoes, garlic, olive oil, salt & pepper in a bowl. Transfer to a casserole dish & roast approx. 40 min. or till very soft. Saute onion in 2 Tbsp. olive oil in a lg. pot over med-heat 5-7 min. Stir in water, sugar, salt, pepper flakes & roasted tomato mixture. Bring to a boil, reduce heat & simmer 10 min. Puree the soup in a blender till smooth. Finish soup by stirring in cream & garnish each serving with a basil sprig.