Creamy Garlicky Tomato Soup - Yolanda this sounds fantastic

[Guest guest]

Yolanda,

This roasted creamy Tomato Soup sounds fantastic!

Thanks for sharing it. I've got a Vita-Mix that will bring this to a

velvetty smoothness.............I sure hope the grocery store has Roma Tomatoes

for 70 cents a pound, like they did this past Sunday.

And...........with my beloved garlic (immune boosting ) ingredient in that high

a # of cloves, wellllllllllll it is calling me and causing me to drool.........

and I must obediently make this.................... No will

power.............ah

Judy

 

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Creamy Garlicky Tomato Soup

 

tomatoes cut in half, enough to fill a 7 " x10 " baking dish

1 small red onion, thinly sliced

8 to 15 cloves garlic, minced

2 tbsps. dried thyme

1 1/4 tbsps. dried basil

1 tbsp. salt

2 tsps. pepper

3 tbsps. balsamic vinegar

2 tbsps. olive oil

1 1/2 tbsps. packed brown sugar

1 to 2 cups tomato juice

1 cup tomato sauce

1 tsp. baking soda

2 1/2 to 3 cups heavy cream or half-and-half

 

Preheat oven to 350 degrees.

Place cut tomatoes in shallow baking dish just large enough to hold them in a

single layer. Distribute 1st 9 ingredients evenly over tomatoes and cover dish

with foil. Roast for 45 minutes, or until veggies are tender. Remove pan from

oven and allow to cool. Place veggies in a blender (in batches if necessary),

puree, then strain into a large saucepan. Add the tomato juice, tomato sauce and

baking soda. Stir well. Slowly add the cream. Bring soup to a boil over medium

heat; reduce heat and simmer for 15 minutes on very low flame to blend flavors

and reduce soup. Serve hot, garnished with croutons, or with a side of

cheddar-garlic biscuits. Serves 4 to 6.