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Cream of Roasted Tomato Soup
5.0(5)Not sure where it came from originally, but it's a great way to use some of those tomatos from the garden.
by Mysterygirl·published 2002-08-02
Open original recipeVegetable
04
Roast tomatoes until their edges are charred, about 15 to 20.
05Scrape tomatoes, oil, and herbs from pan into food processor.06Process until not quite smooth (leaving small chunks and charred black specks).07In a saucepan cook onion in remaining 2 tablespoons oil until translucent.08Whisk in roasted tomato puree, broth, and wine.09Then whisk tomato paste.10Heat the cream and whisk in to the tomato mixture.11Taste and add sugar if necessary.12Stir in optional Parmesan.13Add salt and pepper to taste and bring soup to a simmer.