Roasted Tomato & Basil Cream Soup

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 60 minutes. Remove and allow to cool a bit.

3. 3

   In a large saucepan over medium heat, combine remaining 1/8 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups chopped basil leaves and saute with the onions for about 1 minute.

4. 4

   Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. Finish with half & half. Garnish with torn basil leaves.

* Per serving · 4 servings · Values may vary.