Cream Of Roasted Tomato Soup

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1 1/2 lbs tomatoes, halved
• olive oil, to drizzle
• 2 garlic cloves, minced
• herbs, such as oregano and basil
• sugar, for sprinkling
• salt and pepper
• 1/2 cup onion, chopped
• 1 cup chicken broth
• 1/4 cup dry red wine (i've also used )
• 3/4 cup heavy cream
• 1/2 cup tomato paste
• 2 tablespoons parmesan cheese, grated (optional)

Recipe

• 1 roast tomatoes in a 400°f oven cut side up, sprinkled with garlic, herbs and a dusting of sugar and drizzle over a little olive oil. they are done when they shrivel and start to brown around the edges.
• 2 scrape into a food processor and process until smooth-ish (i like it a bit chunky so i usually only pulse a few times, but you may like it more smooth).
• 3 in a saucepan cook onion in oil until translucent. pour in tomato puree, broth, wine, and tomato paste.
• 4 whisk together and bring to boil.
• 5 heat cream gently in a small saucepan.
• 6 lower heat on soup and whisk in cream and cheese if using.
• 7 simmer gently until smooth and at the desired temperature.
• 8 serve with grated cheese if desired.