Cream of Tomato Soup
4 pounds tomatoes (on the vine or Roma)3 large carrots
2 red onions
5-6 cloves garlic, roughly chopped
4 cups chicken stock
1 small can tomato paste
¼ cup minced fresh basil
1 tablespoon salt
Freshly ground pepper
1 /12 teaspoon sugar
½ cup half & half cream
Core and cut the tomatoes in half, place on a baking sheet and drizzle with olive oil, sprinkle with salt and pepper.Peel and roughly chop the carrots, peel and cut the red onions into large wedges. Place the carrots and onions on a different baking sheet, drizzle with olive oil and sprinkle with salt and pepper.
Place both baking sheets in the oven on Broil setting.
Toss the carrots and onions after about 5 minutes, remove from the oven after 10-12 minutes, once they have started to soften and darken.
In a large pot, heat olive oil over medium heat, add the carrots and onions.Cook, stirring often for 10 minutes. Add the garlic and cook for an additional 2 minutes.
Remove tomatoes from the oven, using tongs or a fork, remove the skins from the tomato halves then add to the carrots and onions.
Add the chicken stock, tomato paste, basil, salt, pepper and sugar. Stir well and bring to a boil.Once boiling, reduce heat and simmer for 40 minutes.
Remove soup from heat and puree in a food processor working in batches.
Return soup to pot and back to very low heat, add half and half cream and heat until desired temperature.
Serve and enjoy!
Source: adapted from an Ina Garten’s recipe, Cream of Fresh Tomato Soup – Back to Basics book