Roasted Tomato Soup
- 6-7 tomatoes
- 2 tablespoons olive oil, divided
- 1 onion, diced
- 4 cloves garlic, unpeeled (I did 8 cloves. That’s a Ruel: always double the garlic)
- 1 tablespoon sugar
- 2 cups stock
- 1/4 cup cream (I used more like ½ cup)
- Salt and pepper
Preheat the oven to 375.
Cut tomatoes in quarters and lay cut side up in a roasting pan. Add unpeeled garlic cloves. Drizzle everything with olive oil and sprinkle with kosher salt and fresh ground pepper. Roast for 30 to 45 minutes until the tomatoes and garlic have started to caramelize.
Heat the remaining tablespoon of olive oil in a saucepan on medium heat, then add the diced onion and cook until translucent — about four or five minutes. Add sugar, then stock. Bring to low boil.
Remove paper skins from garlic. Add the tomatoes and garlic to the pot with the stock and let it cook for a few minutes. Pour everything into blender and whiz until velvety smooth. Add cream or milk and whiz for another minute .