Roasted Tomato Soup

Adapted from Gourmet

Ingredients

2 lbs tomatoes, halved lengthwise

4 cloves of garlic, in the peel

1.5 tbsp olive oil

1 tbsp butter

1/2 yellow onion, finely chopped

1/4 tsp dried oregano

1 tsp sugar

1.5 cups chicken or vegetable broth

1/3 c heavy cream

salt and pepper

Directions

Preheat oven to 350. Put the tomatoes on a large baking sheet, cut side up, and arrange the garlic around them. Drizzle the tomatoes with the olive oil and season lightly with salt and pepper. Bake for 1 hour, allow to cool on the pan on a rack, and then peel the garlic.

Melt the butter in a pot over low heat. Add the onion, oregano and sugar and soften the onions for about 5 minutes. Add the tomatoes, peeled garlic, and stock, and simmer with a cover for 20 minutes.

Puree the soup and then strain the soup through a fine mesh sieve, pushing it through, get rid of the seeds and peel and other solids left behind. Stir in cream, salt and pepper and simmer for 2 minutes

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