Roasted Tomato Soup

1. 1

   Preheat oven to 300 degrees F. Line a baking sheet with heavy duty foil; set aside.

2. 2

   Drain tomatoes, saving the juices for preparing the soup (you should about 1 1/2 cups reserved).

3. 3

   Slice the tomatoes in half and place cut-side up on the prepared baking sheet.

4. 4

   Sprinkle with salt, pepper and brown sugar.

5. 5

   Drizzle with olive oil and roast in the preheated oven for one hour.

6. 6

   Remove tray from oven and let cool 10 minutes.Transfer cooled tomatoes to a blender.

7. 7

   Add the vegetable stock, reserved tomato juice and blend until smooth.

8. 8

   Pour soup into a 2-quart pot and heat until warmed, but not boiling.

9. 9

   Stir in the cream and cook for one more minute.

10. 10

    Serve garnished with croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.