Tomato Soup

Ingredients

5 lb tomatoes, deseeded and stemmed and quartered

6 garlic cloves smashed

1/8 C olive oil and 2 Tablespoons olive oil

1 C onion, chopped

1 C water

1 C chicken broth (or vegetable for a vegetarian option)

2 teaspoons sugar

1 teaspoon kosher salt, halved

½ teaspoon black pepper

1/3 C cream or 2% milk

1/4 C fresh dill (or basil depending on your preference)

Preparation

Preheat oven to 450.

Put quartered tomatoes and garlic cloves in a large casserole dish and toss with 1/8C olive oil, ½ teaspoon of salt and ½ teaspoon of pepper. Roast for 40 minutes. They will be very soft and produced a lot of liquid.

In a large pot sauté onion in the remaining 2 T of olive oil for 5-7 minutes or until soft. Stir in water, broth, sugar, remaining ½ teaspoon salt, and all of roasted tomato mixture. Bring to a boil then reduce heat and simmer for 10 minutes. Then transfer soup to a blender and add your fresh herbs. They don’t have to be chopped, just throw the clean whole leaves in and let the blender do the work for you. Be careful with the hot soup in the blender, only filling the blender half way and covering the top with a dish rag to avoid spills.

Blend until smooth and return the soup to the pot to add the cream or milk. Do not let the soup boil (no bubbles) after you add the dairy.