Slow-Roasted Tomato Soup

serves four

While I love to finish this soup with a bit of cream, you can omit it all together for a healthier, vegan version for an equally delicious meal.

One 28-ounce can of whole, peeled tomatoes

salt and pepper, to taste

1 tablespoon brown sugar

drizzle of olive oil, about 2 teaspoons worth

1 1/2 cups reserved tomato juice

1 cup vegetable stock

1/4 cup heavy cream

Croutons, to garnish

Preheat oven to 300ºF. Line a baking sheet with heavy duty foil; set aside.

Drain tomatoes, saving the juices for preparing the soup (you should about 1 1/2 cups reserved). Slice the tomatoes in half and place cut-side up on the prepared baking sheet. Sprinkle with salt, pepper and brown sugar. Drizzle with olive oil and roast in the preheated oven for one hour. Remove tray from oven and let cool 10 minutes.

tomatoes before roasting (and see that seam in the foil? It’s how I join two pieces together to fit my larger half-sheet pans)

and this is what emerges from the oven an hour later

Transfer cooled tomatoes to a blender. Add the vegetable stock, reserved tomato juice and blend until smooth. Pour soup into a 2-quart pot and heat until warmed, but not boiling. Stir in the cream and cook for one more minute. Serve garnished with croutons.