Roasted Tomato Soup

1. 1

   Toss together all above ingredients.

2. 2

   Transfer to casserole dish or baking pan and roast in oven for about 40 minutes until very soft.

3. 3

   Saute 1 cup chopped sweet onion in 2 tablespoons of olive oil for 5-7 minutes

4. 4

   Stir in:

5. 5

   - 2 cups water

6. 6

   - 2 teaspoons brown sugar

7. 7

   - 1/2 teaspoon salt

8. 8

   - 1/4 teaspoon red pepper flakes

9. 9

   - mixture from above

10. 10

    Bring to a boil, reduce heat and simmer about 10 minutes. Puree the soup in blender or food processor until smooth

11. 11

    Finish with 1/2 cup half and half or light cream and sprigs of fresh basil

12. 12

    Variation: add i can tomato paste and 1/2 cup of peanut butter and additional vegetable broth, Delete cream and basil

* Per serving · 4 servings · Values may vary.

No additional tips available.