Its relatively simple and oh so worth it. Especially if you happen to have a ton of tomato's on hand like I did, my roommate brought a giant box home and they needed to be used. I made the first batch and we ate it all! Then I made another larger batch for the freezer. I changed the original recipe because of some things I was missing from my pantry, but I made it work! Here's my recipe:
- 8 pounds roasted tomato's
- 8 cloves garlic, unpeeled
- 8 Tbsp. olive oil
- 2 Tbsp. salt
- 2 medium onions chopped (or 1 pkg onion soup mix and 1 med. onion)
- 2 tsp oregano (can sub. for Italian seasoning)
- 2 tsp. sugar
- 2 Tbsp. butter
- 6 cups chicken broth (veggie broth or beef broth works too)
- 1/2 cup heavy cream (optional, I didn't for calories sake)
- 1/2 tsp red pepper flakes
- salt and pepper to taste
Preheat oven to 350 degrees. Arrange tomatoes on two cookie sheets lined with foil. Add unpeeled garlic to tomato's. Drizzle with 6 Tbsp olive oil, salt and pepper. Roast peppers for 1 hr. While they are cooling, peel the garlic. Cook onions, butter, oregano, sugar in 2 Tbsp olive oil. Add tomato's, garlic and broth, cover for 20 minutes. Pour the soup into a regular blender and puree (seeds and skin add texture and thickness). Add cream if you like, salt and pepper and simmer to heat up the milk. Add fresh basil to garnish and serve!
