Roasted Tomato Soup

By shelliec

Ingredients

• 12 lg. Tomatoes, stemmed & quartered
• 1/2 C. Olive Oil
• 1/4 C. Balsamic Vinegar
• 12 lg. Garlic Cloves, unpeeled
• Salt
• 1/2 t. freshly ground Black Pepper
• 1 Yellow Onion, in large slices
• 2 C. lightly packed, fresh Basil Leaves, chopped
• 1/2 C. grated Parmesan Cheese
• 1/4 C. Heavy Cream
• 2 C. Water

Preparation

Step 1

Prepare tomatoes. In a large bowl, mix together, oil, vinegar, salt & pepper to taste. Add garlic & onion slices and toss with other ingredients. Spread tomatoes, garlic & onions evenly out on a baking sheet. Drizzle the extra oil mixture over the veggies.

Roast veggies in the oven until dark in spots, 20-40 minutes. Remove from oven & allow to cool. When cooled, find garlic cloves & squeeze them from one end to remove the softened garlic from the peel. Pour all into the blender & puree.

At this point, before adding basil, the mixture can be frozen.

for soup: Put tomato mixture in a large pot, add water & simmer for 10 minutes. The soup should be very smooth. Add basil to the soup, salt & pepper to taste. Take the soup off the heat & add cream & cheese.