Tomato Soup Slow Roasted by Jennifer Perillo

By ShelbyJ

Ingredients

• 1 28oz can tomatoes
• salt and pepper
• 1-2 Tablespoons brown sugar
• 1/2 tsp ground cloves
• 2 teaspoons olive oil
• 1 cup chicken stock
• 1/4 cup heavy cream

Preparation

Step 1

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 foil lined baking sheet. Sprinkle with salt, pepper and brown sugar. Drizzle with olive oil and roast in the preheated oven for one hour. 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.