In Jennie’s Kitchen

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Slow-Roasted Tomato Soup

 

serves four

 

While I love to finish this soup with a bit of cream adds, you can omit it all together for a healthier, vegan version for an equally delicious meal.

 

One 28-ounce can of whole, peeled tomatoes

 

salt and pepper, to taste

 

1 tablespoon brown sugar

 

drizzle of olive oil, about 2 teaspoons worth

 

1 1/2 cups reserved tomato juice

 

1 cup vegetable stock *

 

1/4 cup heavy cream

 

Croutons, to garnish

 

Preheat oven to 300ºF. Line a baking sheet with heavy duty foil; set aside.

 

Drain tomatoes, saving the juices for preparing the soup (you should about 1 1/2 cups reserved). Slice the tomatoes in half and place cut-side up on the prepared baking sheet. Sprinkle with salt, pepper and brown sugar. Drizzle with olive oil and roast in the preheated oven for one hour. Remove tray from oven and let cool 10 minutes.

 

Transfer cooled tomatoes to the blender bowl attachment on your Cuisinart Stand Mixer. Add the vegetable stock and blend until smooth. Pour soup into a 2-quart pot and heat until warmed, but not boiling. Stir in the cream and cook for one more minute. Serve garnished with croutons.

 

Slow Roasted Tomato Soup was originally published at www.InJenniesKitchen.com

 

URL to article: http://www.injennieskitchen.com/2010/02/slow-roasted-tomato-soup.html       

 

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