Roasted Tomato Soup

Name: Roasted Tomato Soup
Cuisine: American
Ingredients: 5 pounds tomatoes, seeded and quartered; 1/4 cup plus 2 Tbs canola oil, divided; 8 garlic cloves, minced; 1 large onion, chopped; 1-2 cups water; 1 and 1/4 tsp salt, divided; 1/2 tsp crushed red pepper flakes, optional; 3/4 cup heavy whipping cream

shauna.bradney @SJ2213

Aurora, Colorado

This is a very easy recipe. It takes quite a bit of time but it is well worth it.

shauna.bradney @SJ2213

Aurora, Colorado

This is a very easy recipe. It takes quite a bit of time but it is well worth it.

Saved

Ingredients

5 poundstomatoes, seeded and quartered
1/4 cupplus 2 Tbs canola oil, divided
8garlic cloves, minced
1large onion, chopped
1-2 cupswater
1and 1/4 tsp salt, divided
1/2 tspcrushed red pepper flakes, optional
3/4 cupheavy whipping cream

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Steps

1

In a large bowl mix the tomatoes, 1/4 cup oil and garlic, toss to coat.
2

Preheat oven to 400°.
3

Place tomatoes and garlic on large baking sheet.
4

Bake for 15-20 minutes, stirring occasionally.
5

Remove skins and transfer tomatoes & garlic to a bowl and the cooking juices to a measuring cup. (I removed the skins using tongs and a fork)
6

In a pot saute the onion in the remaining oil until tender.
7

Add the tomatoes, salt and pepper flakes. Go to the next step for the cooking juices.
8

Take the cooking juices and add water until you have 2 cups of liquid, add to tomatoes and onions.
9

Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
10

In a blender, process the soup in batches until smooth.
11

Return to the stove and stir in the cream, heat through.
12

Best served with a warm sandwich.