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 lighter, vegan version.

One 28-ounce can of whole, peeled tomatoes, juices reserved

salt and pepper, to taste

1 tablespoon brown sugar

drizzle of olive oil, about 2 teaspoons worth

1 cup vegetable stock

1/4 cup heavy cream

Parmesan Skillet Croutons, to garnish (here’s the recipe)

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

Drain tomatoes, saving the juices for preparing the soup (you should have about 1 1/2 cups). 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.

Transfer the 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. Season with more salt and pepper, to taste, if necessary. Serve garnished with the parmesan croutons.