Roasted Tomato Soup

Ingredients

• 15 large tomatoes (5 pounds), seeded and quartered
• 1/4 cup plus 2 tablespoons canola oil, divided
• 8 garlic cloves, minced
• 1 large onion, chopped
• 2 cups water
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes, optional
• 1/2 cup heavy whipping cream
• Fresh basil leaves, optional

Directions

1. Preheat oven to 400°. Place tomatoes in a greased 15x10x1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake 15-20 minutes or until softened, stirring occasionally. Remove and discard skins.
2. Meanwhile, in a Dutch oven, saute onion in remaining oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until flavors are blended. Cool slightly.
3. In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.

Link to recipe