Roasted Tomato Soup

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   Preheat oven to 475F. Cut tomatoes into large chunks and place on baking sheet. Drizzle olive oil and sugar over, and toss to coat everything evenly. Place in upper rack of oven, and roast for 15 min. After 15 min., check tomatoes. They should shrunken and brown in places. When ready, place in saucepan with the cream and chicken stock. Simmer for 5 min., take off heat. Blend with immersion blender. Blend until smooth, then add basil and pulse until basil is broken into small pieces.

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   Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.