Slow Roasted Tomato Soup

Added by jenniferperillo on February 5, 2010 in Soups

Prep Time 10 Minutes Cook Time 1 Hour

Servings 4

Difficulty Easy

Ingredients

• 28 ounces, weight Canned Whole, Peeled Tomatoes (Reserve Juice)
• 1-½ cup Reserved Tomato Juice
• Salt And Freshly Ground Pepper, To Taste
• 1 Tablespoon Brown Sugar
• 2 teaspoons Extra Virgin Olive Oil (more Or Less As Needed)
• 1 cup Vegetable Stock
• ¼ cups Heavy Cream
• Croutons, To Garnish

Preparation Instructions

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

Drain tomatoes, saving the juices for preparing the soup (you should about 1 1/2 cups reserved). Slice the tomatoes in half and place cut-side up on the prepared baking sheet. Sprinkle with salt, pepper and brown sugar. Drizzle with olive oil and roast in the preheated oven for one hour. Remove tray from oven and let cool for 10 minutes.

Transfer cooled tomatoes to the blender bowl attachment on your Cuisinart stand mixer. Add the vegetable stock and blend until smooth. Pour soup into a 2-quart pot and heat until warmed, but not boiling. Stir in the cream and cook for one more minute. Serve garnished with croutons.