Roasted Tomato Soup

Roasted Tomato Soup 

This recipe is copied from @amberskitchen on Instagram.   I roast most of my garden tomatoes now.  Then I have them ready to make this soup or pizza sauce. 

INGREDIENTS:

*About 10-12 large tomatoes (or about 20 Roma) ends trimmed and cut into quarters.
*4 Tablespoons olive oil, divided
*1 teaspoon salt
*pepper to taste
*1 large onion, diced
*2-4 cloves garlic, minced
*4 cups chicken broth
*1 Tablespoon dried basil
*1 Tablespoon Italian seasoning blend (combination of parsley, rosemary, oregano and basil)
*2 Tablespoons sugar
*1 cup heavy cream
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DIRECTIONS:
1. Take a large cookie sheet, or two 9x13 inch baking dishes and put tomatoes, cut side up on a single layer. Drizzle with 2 Tablespoons of olive oil, then sprinkle with 1/2 teaspoon salt and some pepper. Roast at 450 for 30-35 minutes. Let cool.
2. In a large pot over medium high heat, add 2 Tablespoons of olive oil and the diced onion. Sauté, stirring often until the onion is soft and translucent. Then add the minced garlic and cook for another minute. 
3. Add the roasted tomatoes, juices, peels, seeds and all. 
4. Add the chicken broth, basil, Italian seasoning, salt and sugar. 
5. Take an immersion blender and blend up everything inside the pot. (Or use a regular blender to blend it all)
6. Let the soup come to a gentle simmer for about 30 minutes. Take the soup off the heat and add the heavy cream. 
7. Serve hot with a grilled cheese sandwich (not optional 😉) and a yummy green salad. Enjoy!
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Note: depending on what blender you use, this soup could have bits of tomato peel or seeds. If that bothers you, strain it through a wire mesh strainer. .