Roasted Tomato Soup

1) Toss together the following

• 5 lb Tomatoes, stemmed and quartered
• 6-8 cloves of Garlic
• About 1/4 cup of Olive Oil
• Salt and freshly ground Pepper
• I usually add a couple basil leaves to the mixture

2) Roast the tomato mixture in a pre-heated oven at 450 degrees for about 40-45 minutes. The tomatoes should be very soft and a lot of liquid should have seeped out of the tomatoes.

3) Saute the following in a large pot on the stove

• 2 tbs Olive Oil
• 1-1/2 cups Sweet Onions (I used Walla Walla's

4) After the Onions are soft, add the following ingredients

• 2 tbs Sugar
• Kosher salt (to your taste...I use about a teaspoon)
• 1/4 teaspoon red pepper flakes (triple it if you want it spicy)
• Roasted Tomato mixture

5) Bring to a boil and then reduce heat to low and let the soup simmer for 15 minutes.

6) Puree the soup in a blender or food processor until smooth.

7) After blended, add 1/2 -3/4 cup heavy cream.

8) Garnish with fresh basil leaves.