Roasted Tomato Soup

By pinkadidas178

Ingredients

• 3 lb. plum tomatoes, cut in half length wise
• 1 large onion, chopped
• 8 cloves garlic, peeled
• thyme
• sugar
• salt and pepper
• olive oil
• 2 1/2 c. chicken broth
• 1/2 c. heavy cream substitute
• fresh basil leaves, torn

Preparation

Step 1

Arrange tomatoes in a single layer, cut side up, on a large baking sheet. Scatter onions, garlic, and thyme around tomatoes. Sprinkle with sugar, season with salt and pepper- drizzle with oil. Roast in a 350 degree oven until vegetables are soft and slightly caramelized. (1hr- 1 1/2 hours)

Warm broth in a large pan over medium heat. Add tomato mixture, scraping up brown bits from baking sheet. Bring to a boil over high heat. Reduce heat, cover and simmer for 20 minutes.

Remove soup from heat, let cool slightly. Working in batches, puree soup in a blender to desired consistency.

Stir in heavy cream and reheat soup to a simmer, stirring often- careful not to boil. Season with salt and pepper, ladle into bowls and sprinkle with basil and mozzarella if desired.