Cream Of Roasted Tomato Soup

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Not sure where it came from originally, but it's a great way to use some of those tomatos from the garden.

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Steps

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Preheat oven to 475 degrees.

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Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan.

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Brush generously with 3 tablespoons oil and sprinkle with garlic , oregano , basil , and pepper.

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Roast tomatoes until their edges are charred , about 15 to 20.

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Scrape tomatoes , oil , and herbs from pan into food processor.

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Process until not quite smooth.

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In a saucepan cook onion in remaining 2 tablespoons oil until translucent.

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Whisk in roasted tomato puree , broth , and wine.

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Then whisk tomato paste.

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Heat the cream and whisk in to the tomato mixture.

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Taste and add sugar if necessary.

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Stir in optional parmesan.

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Add salt and pepper to taste and bring soup to a simmer.

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Ingredients

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plum tomatoes, olive oil, cloves, dried oregano, dried basil, fresh ground black pepper, onion, chicken broth, dry red wine, heavy cream, tomato paste, sugar, parmesan cheese