Roasted Tomato Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 can (28 Oz. Size) Whole Peeled Tomatoes, Drained, But Reserve The Juices
• 1 whole Onion, Sliced
• 5 cloves Garlic, Peeled, But Kept Whole
• ¼ cups Olive Oil
• 1 pinch Salt To Taste
• ½ teaspoons Brown Sugar
• 2 Tablespoons Unsalted Butter
• ½ Tablespoons Dried Basil
• 1 whole Bay Leaf
• 1-½ cup Chicken Stock
• 1 dash Heavy Cream, For Topping (optional)
• 1 Tablespoon Sour Cream, For Topping (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C). Drain the whole peeled tomatoes, reserving all of their juices in a bowl.

2. On a rimmed baking sheet, toss the drained tomatoes, sliced onion and whole peeled garlic cloves with the olive oil and a pinch of salt. Spread them in one layer.

3. Roast for 25 minutes, until the tomatoes have softened and the onion and garlic are caramelized at the edges.

4. Melt the unsalted butter in a large pot over medium heat. Add the roasted vegetables, reserved tomato juices, brown sugar, dried basil and bay leaf. Simmer for 5 minutes.

5. Pour in the chicken stock, bring back to a simmer and cook for 5 minutes more. Remove the bay leaf.

6. Blend until smooth, return to the pot if needed, and season with salt to taste. Reheat gently over low heat.

7. Ladle into bowls. If using, top each serving with a dash of heavy cream and a spoonful of sour cream.