Roasted Tomato Soup
Oven-roasted tomatoes, warm spice, vegetable stock, and cream come together in a deliciously satisfying tomato soup. Adapted from Homemade with Love by Jennifer Perillo.
Yields: Serves 4
Ingredients
- 1 (28 ounce) can whole peeled tomatoes
- salt and pepper
- 1 tablespoon dark brown sugar
- 1/2 teaspoon ground cloves
- 1 tablespoon extra-virgin olive oil
- 2 1/2 cups vegetable stock
- 1/4 cup heavy cream
Instructions
Open the can of tomatoes and pour them into a strainer, draining them very well.
Preheat oven to 300 degrees. Line a large baking sheet with foil.
Slice the tomatoes in half and place them onto the baking sheet. In a small bowl, mix together a generous amount of salt and pepper, the brown sugar, and the cloves. Sprinkle the seasoning mixture evenly over all the tomatoes. Drizzle the tomatoes with the olive oil and roast the tomatoes in the preheated oven for 1 hour. Cool the tomatoes for 10 minutes.
Place the tomatoes into a blender along with the vegetable stock. Blend until smooth. Pour the soup into a pot and heat until warmed through, but not boiling. Remove from heat and stir in the cream. Taste for seasoning and add more salt if needed. Serve promptly.