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“The great flavor in this soup comes from roasting the tomatoes and garlic. Roasting adds sweetness and there is no need to use broth - just water.I found this recipe in Cuisine at Home soups magazine.”
READY IN:
1hr 25mins
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees.
  2. Toss tomatoes, garlic, 1/4 cup oil, salt and pepper in a bowl.
  3. Transfer to a casserole dish and roast about 40 minutes, or until very soft.
  4. Sauté the onion in 2 tablespoons of olive oil in a large pot over medium heat for 5-7 minutes.
  5. Stir in water, sugar, salt, pepper flakes, and roasted tomato mixture.
  6. Bring to a boil; reduce heat, and simmer, 10 minutes.
  7. Puree the soup in a blender until smooth.
  8. Finish the soup with cream and garnish each serving with a basil sprig.

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